Chickpea Chaat Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Chickpea Chaat Recipe – Authentic Indian Street Food Snack

Okay, let’s be real. Is there anything more satisfying than a vibrant, flavour-packed plate of chaat? This Chickpea Chaat (Chana Chaat) is one of my absolute go-to snacks – it’s quick, easy, and bursting with that classic Indian street food zing. I first made this when I was craving the chaat I had on a trip to Delhi, and honestly, it came pretty close! It’s perfect for a quick afternoon bite, a party appetizer, or even a light meal.

Why You’ll Love This Recipe

This recipe is all about bold flavours and textures. You get the soft chickpeas, the tangy yogurt, the spicy sauces, and that lovely crunch from the onions and coriander. It’s a party in your mouth, seriously! Plus, it’s super customizable – you can adjust the spice level to your liking, and it’s naturally gluten-free. What’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious Chickpea Chaat:

• 2 x 400gm chickpeas (about 2 cups cooked)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• ½ tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 cup yogurt
• 2 tbsp sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chili Powder: Don’t skip this! It gives the chaat that beautiful, vibrant red colour without adding a ton of heat. It’s all about the colour, trust me.
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter, and incredibly fragrant aroma. It’s a game-changer. If you can find it, definitely use it!
• Yogurt: Thick, creamy yogurt is key. I prefer using full-fat yogurt for the best texture and flavour. If your yogurt is a little thin, you can strain it through a muslin cloth for a few hours to thicken it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the oil!
2. Stir in the ginger-garlic paste and cook for just a minute, until fragrant. You don’t want it to burn.
3. Add the chopped onion and tomato. Sprinkle with a little salt (this helps them soften) and sauté until they’re nice and softened, about 5-7 minutes.
4. Now for the spices! Add the turmeric powder, Kashmiri chili powder, cumin powder, garam masala, and kasuri methi. Cook for another minute or two, stirring constantly, until the spices are fragrant. This is where your kitchen will start to smell amazing.
5. Add the drained chickpeas and coat them evenly with the masala. Cook for about 5 minutes, stirring occasionally, to let the flavours meld. Then, take it off the heat and let it cool down a bit. Transfer the chickpea mixture to a serving dish.
6. While the chickpea mixture is cooling, whisk together the yogurt, sugar, and a pinch of salt until smooth. Give it a taste and adjust the sweetness if needed. Chill this yogurt mixture in the fridge – cold yogurt is essential for chaat!
7. Time to assemble! Spread the chilled yogurt generously over the chickpea mixture.
8. Drizzle with your favourite green chili sauce and tamarind chutney.
9. Finally, sprinkle with finely chopped onion, tomato, fresh coriander leaves, and a generous pinch of chaat masala. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the chickpeas! You want them to hold their shape.
• Taste as you go! Adjust the spices and sweetness to your liking.
• For extra flavour, you can add a squeeze of lemon juice to the chickpea mixture.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the dairy yogurt for a plant-based yogurt – coconut yogurt or soy yogurt work really well.
• Spice Level: If you like things extra spicy, add more Kashmiri chili powder or a chopped green chili to the masala. You can also increase the amount of green chili sauce you drizzle on top.
• Festival Adaptations: This chaat is a popular snack during festivals like Navratri and Diwali. You can serve it as part of a larger spread of festive foods. My aunt always makes a huge batch for Diwali!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

Chickpea Chaat is best served immediately, while the chickpeas are still slightly warm and the yogurt is cold. It’s fantastic on its own as a snack, or you can serve it as a side dish with a larger Indian meal. A sprinkle of sev (crispy chickpea noodles) adds a lovely crunch, too!

Storage Instructions

While Chickpea Chaat is best enjoyed fresh, you can store the chickpea mixture and yogurt separately in the fridge for up to 2 days. Assemble the chaat just before serving to prevent it from getting soggy.

FAQs

Let’s answer some common questions:

• What is Chaat and where does it originate from? Chaat is a broad term for a variety of savoury snacks that originate from the Indian subcontinent, particularly North India. It’s known for its bold flavours and textures – sweet, sour, spicy, and crunchy!
• Can I use canned chickpeas for this recipe? Absolutely! Just make sure to drain and rinse them well before using.
• How can I adjust the sweetness of the yogurt? Feel free to add more or less sugar to the yogurt, depending on your preference. You can also add a touch of honey or maple syrup.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can try substituting it with a pinch of dried oregano, but it won’t have the same unique flavour.
• How long does Chickpea Chaat stay fresh? Assembled Chickpea Chaat is best eaten immediately. Stored separately, the chickpea mixture and yogurt will last up to 2 days in the fridge.