Chana Potato Chaat Recipe – Quick Indian Street Food Snack

Last Updated on 6 months ago by Neha Deshmukh

Chana Potato Chaat Recipe – Quick Indian Street Food Snack

Okay, let’s be real. Is there anything more satisfying than a quick, flavour-packed chaat? This Chana Potato Chaat is my go-to when I’m craving that classic Indian street food vibe, but want something I can whip up in my own kitchen in under 30 minutes. It’s tangy, spicy, and utterly addictive – seriously, prepare to make this again and again! I first made this when I was missing the bustling street food stalls of Delhi, and it instantly transported me back.

Why You’ll Love This Recipe

This chana potato chaat is the perfect snack or light meal. It’s:

• Quick & Easy: Ready in just 15 minutes!
• Flavourful: A delightful explosion of sweet, spicy, and tangy tastes.
• Customizable: Easily adjust the spice level and toppings to your liking.
• Versatile: Perfect as a snack, side dish, or even a light lunch.

Ingredients

Here’s what you’ll need to make this delicious chaat:

• 1 cup cooked chana (chickpeas) – about 150g
• 1 potato, medium-sized
• 1 onion, medium-sized
• As needed sweet chutney (tamarind chutney is traditional)
• As needed green chutney (coriander-mint chutney)
• 1 teaspoon lemon juice
• As needed sev (crispy chickpea noodles)
• ?? teaspoon chaat masala (start with ½ tsp and adjust to taste)
• ?? teaspoon red chili powder (start with ¼ tsp and adjust to taste)
• 2 tablespoon chopped coriander

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Chaat Masala: This is the star of the show! It’s a blend of tangy and savory spices that gives chaat its signature flavour. Don’t skip it! You can find it at most Indian grocery stores, or online.
• Sev: There are so many types of sev! The thin, crispy variety is most common for chaat, but you can experiment with thicker sev or even different flavours.
• Chutneys: Regional variations are huge here. In some parts of India, date and ginger chutney is preferred over tamarind. Feel free to use your favourite! Homemade chutneys are amazing, but good quality store-bought ones work perfectly too.
• Chickpeas: Canned chickpeas are totally fine for convenience! Just make sure to rinse and drain them well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the potato. Prick it 2-3 times with a fork and microwave for about 2 minutes, flipping halfway through. Once it’s cool enough to handle, peel and cube it.
2. While the potato is cooking, finely chop the onion and gather all your ingredients. Having everything prepped makes the assembly so much faster.
3. In a mixing bowl, combine the cooked chana, cubed potatoes, chopped onion, red chili powder, chaat masala, lemon juice, green chutney, and sweet chutney. Mix gently – you don’t want to mash the potatoes!
4. Add the chopped coriander and toss lightly.
5. Finally, top with a generous sprinkle of sev and a little extra chutney if you’re feeling fancy.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcook the potato! You want it to hold its shape.
• Taste as you go! Adjust the amount of chili powder and chaat masala to your spice preference.
• For a brighter flavour, add a squeeze of lemon juice right before serving.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chutneys to ensure they don’t contain any dairy.
• Spice Level Adjustment: If you’re sensitive to spice, start with a tiny pinch of red chili powder and add more gradually. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Street Food vs. Home Style: Street food versions often include a sprinkle of black salt (kala namak) for a unique flavour.
• Festival Adaptations: This chaat is perfect for festivals like Navratri or Diwali! You can serve it as part of a larger spread.

Serving Suggestions

This chana potato chaat is best served immediately. It’s fantastic on its own as a snack, or you can serve it as a side dish with a larger Indian meal. A cool glass of lassi (yogurt drink) is the perfect accompaniment!

Storage Instructions

Honestly, this is best enjoyed fresh. But if you must store it, keep the sev separate and store the chaat in an airtight container in the refrigerator for up to a day. The potatoes might soften a bit, but it will still be tasty.

FAQs

Got questions? I’ve got answers!

• Is this recipe gluten-free? Yes, it is! Just make sure your sev is gluten-free (some brands add wheat flour).
• Can I make this ahead of time? You can prep the ingredients (chop the onion, cook the potato) ahead of time, but I recommend assembling the chaat right before serving.
• What kind of potatoes work best? Waxy potatoes like red potatoes or Yukon Gold hold their shape well.
• What is the best way to store leftover chutneys? Store homemade chutneys in airtight containers in the refrigerator for up to a week.
• Can I use canned chickpeas? Absolutely! Just rinse and drain them well before using.