Street Style Mixed Chana Chaat
This mixed chaat is identical to the chaat you get from street vendors in Pakistan with all its layers of chickpeas, potatoes, tomatoes, onion and chutneys! It's a sweet, savory, crunchy snack you'll be making again and again.
Ingredients
Ingredients for seasoned chickpeas
- 2 cans chickpeas rinsed thoroughly
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds
- 2 teaspoon chaat masala
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- Salt to taste
- Juice of one lime or lemon
Ingredients for Mixed Chaat
- 2 cans seasoned chickpeas from above
- 2 large potatoes boiled in salted water and cubed small
- 3 tomatoes pulp removed and diced
- ½ cup Cilantro/mint chutney
- ½ cup Tamarind chutney
- ½ cup sweet yogurt
- Chaat masala to taste
- 2-3 Papri crisps
- 1 Red onion sliced and left in ice cold water; this makes them crispy and takes away the strong bite
- Cilantro for garnish
Ingredients for Sweet Yogurt:
- 4 tablespoon whole milk yogurt
- 2 teaspoon sugar
- ¾ teaspoon ground cumin
- 1-2 tablespoon water
Instructions
- Thoroughly rinse the chickpeas until the water runs clear a few times. Then in a pan with a tablespoon of oil or ghee, let cumin, mustard and caroms seeds crackle.
- Toss in the chickpeas along with the chaat masala, garam masala, cumin powder and black pepper. Stir well and taste for salt. Squeeze in lime/lemon juice. You can add a little cold water to create steam, this will lift all the brown bits stuck to the pan. Adjust seasoning as you see fit.
- In a large bowl, dump in the seasoned chickpeas with the boiled, cubed potatoes. Add two tablespoon of green chutney, 3 tablespoon of tamarind chutney and 1-2 tablespoon of sweet yogurt. Add 2 teaspoon of chaat masala and mix the chaat really well. This is the base of the chaat so keep it separate and serve it hot always.
- To assemble the chaat for individual servings, add 3-4 tablespoon of the base chickpea and potato from above in a bowl, top with 2-3 tablespoon fresh diced tomatoes, add a couple teaspoon of the three sauces to taste and some chaat masala. Mix very lightly, if at all (we dont want to make it soggy). Finally top with papri, red onion and cilantro.