Simple, practical, and full of everyday flavour, Chana Chaat Recipe (Chickpea Chaat) is a vegetarian Indian appetizer, snack made with dried chickpeas (garbanzo beans or chole), water, and boiled potato in about 405 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 405 minutes
  • Yield: 4
  • Category: Appetizer, Snack
  • Cuisine: Indian

Ingredients

  • 1 cup dried chickpeas (garbanzo beans or chole) ((or 2.5 cups of cooked chickpeas))
  • 3 cups water (to cook chickpeas)
  • 1 medium boiled potato (cubed)
  • 1 small onion (finely chopped)
  • 1 small tomato (finely chopped)
  • 1/2 cup cucumber (finely chopped)
  • 1 green chili (finely chopped, optional)
  • 2-3 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon chaat masala
  • a pinch black salt
  • salt (to taste)
  • 1-2 tablespoons coriander mint chutney
  • 1-2 tablespoons sweet tamarind chutney
  • 1 tablespoon lemon juice
  • thin sev

Method

Soaking Chickpeas

  1. Rinse and soak 1 cup of white chickpeas (garbanzo beans) in 3 cups of water overnight. The chickpeas will double in size when they are soaked.

Cook Chickpeas

  1. In a Traditional Stovetop Pressure Cooker: Pressure cook the soaked chickpeas and salt with 2.5 cups water for 4-5 whistles on medium-low heat. Let the pressure release naturally. Instant Pot Pressure Cooker: Pressure cook the soaked chickpeas with 3 cups water on High Pressure for 15-20 minutes and let the pressure release naturally. Here is the Detailed Recipe for " How to cook chickpeas in Instant Pot ". Note: Boiling 1 cup of dried white chickpeas results in approximately 2.5 cups of cooked chickpeas.

Assembling the Chaat

  1. In a large mixing bowl, add boiled chickpeas (chana), boiled and cubed potatoes, onion, tomatoes, cucumber, green chili, coriander leaves, spices like red chili powder, roasted cumin powder, chaat masala, salt, black salt, green chutney, tamarind chutney, and lemon juice.
  2. Toss gently to combine.
  3. Garnish with thin sev and coriander leaves and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.