Chana Chaat Recipe- Crispy Maida Katori Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Chana Chaat Recipe – Crispy Maida Katori Street Food Snack

Hello friends! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant colours and irresistible aromas of chaat. And if you have, chances are you’ve spotted these adorable, crispy little bowls brimming with flavour – Maida Katori Chana Chaat! I remember the first time I tried this; it was during a college trip to Delhi, and I was instantly hooked. Today, I’m so excited to share my version of this beloved street food with you. It’s a little bit of effort, but trust me, the explosion of textures and tastes is so worth it.

Why You’ll Love This Recipe

This Chana Chaat isn’t just a snack; it’s an experience! The crunchy, homemade katoris (bowls) are the perfect vessel for a tangy, spicy, and utterly delicious chickpea filling. It’s a delightful mix of sweet, sour, and spicy – everything a good chaat should be. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian street food.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cup maida / plain flour / all purpose flour (approx. 240g)
• ?? tsp salt (for the dough – start with ½ tsp and adjust to taste)
• 2 tbsp oil (for the dough)
• Water to knead (approx. ½ – ¾ cup, or 120-180ml)
• Oil for frying
• 1 cup chickpea / chana (boiled)
• 1 potato / aloo (boiled, peeled, and diced)
• ?? cup green chutney
• 1 cup moong sprouts
• ?? cup tamarind chutney
• 1 cup curd / yogurt
• Kashmiri red chilli powder (for colour and mild spice)
• Cumin powder / jeera powder
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• ?? cup sev
• Coriander leaves (chopped, for garnish)
• Chaat masala
• Salt (to taste, for the chana mixture)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Maida Flour: Types and Uses – Maida is finely milled wheat flour. It’s what gives the katoris their signature crispness. You can find it at most Indian grocery stores, or online.
• Chana (Chickpeas): Benefits and Varieties – I prefer using kabuli chana (white chickpeas) for this recipe, but you can use desi chana (brown chickpeas) too. Just adjust the boiling time accordingly. Chickpeas are packed with protein and fibre – a healthy and delicious snack!
• Regional Variations in Chutneys & Spices – Chutney recipes vary so much from family to family and region to region. Feel free to use your favourite homemade versions, or store-bought ones.
• Oil for Frying: Choosing the Right Oil – I usually use vegetable oil or sunflower oil for frying. They have a neutral flavour and a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Dough: In a large bowl, combine the maida, salt, and oil. Gradually add water, kneading until you get a firm, smooth dough. Cover and let it rest for at least 15-20 minutes.
2. Roll and Prick: Divide the dough into small, equal-sized balls. Roll each ball into a thick circle (about 3-4 inches in diameter). Use a fork to prick the surface all over – this prevents the katoris from puffing up too much.
3. Mold the Katoris: Gently mold each circle around a small cup or katori (that’s what we call the little bowls!). Press the dough firmly against the sides.
4. Fry to Golden Perfection: Heat oil in a deep frying pan over medium heat. Carefully slide the katoris (still on the cups!) into the hot oil. Fry until golden brown and crispy on both sides.
5. Assemble the Chaat: Once the katoris are cool enough to handle, carefully remove them from the cups. Arrange them on a plate.
6. Layer the Goodness: Start by layering the boiled chana, diced potatoes, and moong sprouts into each katori.
7. Dress it Up: Drizzle generously with green chutney, tamarind chutney, and curd.
8. Spice it Right: Sprinkle with red chilli powder, cumin powder, and chaat masala. Don’t be shy!
9. Garnish and Serve: Top with chopped onions, tomatoes, sev, and fresh coriander leaves. Serve immediately for the best crunch!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Katori Crispness: Make sure the oil is hot enough before frying. Also, don’t overcrowd the pan – fry in batches.
• Tips for Flavorful Chana Preparation: A little squeeze of lemon juice and a pinch of black salt can really elevate the flavour of the chana.
• Making Chutneys from Scratch: While store-bought chutneys are convenient, homemade chutneys are so much more flavourful! There are tons of recipes online.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chana Chaat: Simply substitute the curd with a plant-based yogurt alternative.
• Gluten-Free Chana Chaat (Alternative Flour Options): You can experiment with gluten-free flours like besan (gram flour) or a gluten-free all-purpose blend, but the texture will be slightly different.
• Spice Level Adjustments (Mild to Spicy): Adjust the amount of red chilli powder and chaat masala to your liking. My family prefers a milder version, so I usually go easy on the spice.
• Festival Adaptations (Navratri, Diwali): This chaat is perfect for festive occasions! You can add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

Chana Chaat is best enjoyed fresh, while the katoris are still crispy. It’s a fantastic snack for parties, picnics, or just a cozy evening at home. Serve it with a glass of lassi (yogurt drink) for a complete Indian treat.

Storage Instructions

Honestly, this is best eaten immediately. The katoris will lose their crispness over time. However, you can store the chana mixture and chutneys separately in airtight containers in the refrigerator for up to 2 days.

FAQs

Let’s tackle some common questions:

• What is the best way to prevent the katoris from becoming soggy? Fry them just before serving! And don’t assemble the chaat until you’re ready to eat.
• Can I make the chana mixture ahead of time? Yes, you can! Just store it in the refrigerator and add the fresh toppings (onions, tomatoes, sev, coriander) right before serving.
• What can I substitute for moong sprouts? You can use other sprouts like moth sprouts or chawli sprouts.
• How do I adjust the sweetness/sourness of the chaat? Adjust the amount of tamarind chutney and curd to your liking.
• Is it possible to bake the katoris instead of frying? You can try baking them at 180°C (350°F) for about 15-20 minutes, but they won’t be as crispy as the fried ones.
• What is the significance of Kashmiri red chilli powder in this recipe? It adds a beautiful red colour and a mild, fruity flavour without being overly spicy.

Enjoy making this delicious Chana Chaat! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!