Last Updated on 2 months by Neha Deshmukh

Chickpea Chaat Recipe – Easy Street Food Snack with Sev & Pomegranate

Okay, let’s be real. Is there anything more satisfying than a vibrant, flavour-packed chaat? This Chickpea Chaat (Chana Chaat) is my go-to when I’m craving something quick, delicious, and totally addictive. It’s the perfect balance of tangy, spicy, and crunchy – seriously, you won’t be able to stop at just one bite! I first made this when I was missing the street food from my trips to Delhi, and it instantly transported me back.

Why You’ll Love This Recipe

This isn’t just any chaat recipe; it’s a celebration of flavours and textures. It’s incredibly easy to make, requiring minimal cooking (mostly just chopping!). Plus, it’s a fantastic way to use up leftover boiled chickpeas. But honestly, the best part? It’s a guaranteed crowd-pleaser. Whether you’re enjoying a cozy evening in or hosting a get-together, this Chickpea Chaat is always a hit.

Ingredients

Here’s what you’ll need to whip up this delightful snack:

• 2 cups boiled white chickpeas (approx. 300g)
• 1 onion (finely chopped)
• 2 tomatoes (finely chopped)
• 3 tbsp coriander leaves (fresh, chopped)
• 2 green chilies (finely chopped, adjust to your spice preference)
• A pinch of chili powder
• ½ tsp chaat masala
• 3 tbsp sev
• As needed plain cornflakes
• 3 tbsp pomegranate seeds
• To taste salt
• To taste lemon juice
• To taste sweet tamarind chutney
• To taste cumin powder

Ingredient Notes

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

• Chaat Masala: This is the secret weapon for authentic chaat flavour. Don’t skip it! It’s a blend of tangy and spicy spices that really makes the dish sing. You can find it at most Indian grocery stores, or online.
• Sev: There are so many types of sev! You’ll find thin sev, thick sev, and even different flavours. I personally love the thin, crispy kind for this chaat, but feel free to experiment. Regional variations are huge here – in some parts of India, they use nylon sev, while others prefer a thicker, more rustic version.
• Pomegranate Seeds: Fresh pomegranate seeds are essential. They add a beautiful burst of sweetness and juiciness that complements the spices perfectly. Don’t use the pre-packed ones if you can avoid it – the flavour just isn’t the same.
• Chickpeas: Canned chickpeas work in a pinch, but freshly boiled chickpeas have the best texture. If using canned, rinse them really well.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a large mixing bowl, combine the boiled chickpeas, chopped onions, tomatoes, green chilies, and fresh coriander leaves. Don’t be shy with the coriander – it adds so much freshness!
2. Now, sprinkle in the red chili powder, chaat masala, lemon juice, and salt.
3. Add a generous dollop of sweet tamarind chutney and scatter the pomegranate seeds over the top. A little cumin powder goes a long way too.
4. Mix everything together really well. You want to make sure all the ingredients are nicely combined and coated in those delicious spices.
5. Finally, garnish with crispy sev and crushed cornflakes for that satisfying crunch.

Expert Tips

• Taste as you go: Adjust the lemon juice, salt, and chili powder to your liking. Everyone has different spice preferences!
• Don’t overmix: Overmixing can make the chickpeas mushy. Gently combine everything until it’s just mixed through.
• Chill for extra flavour: While it’s best served immediately, letting it sit for 10-15 minutes allows the flavours to meld together even more.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your tamarind chutney to ensure it doesn’t contain any honey.
• Gluten-Free Adaptation: Use gluten-free sev and cornflakes. Many brands now offer gluten-free options.
• Spice Level:
  • Mild: Reduce or omit the green chilies and chili powder.
  • Medium: Use 1-2 green chilies and a small pinch of chili powder.
  • Hot: Add extra green chilies and a generous pinch of chili powder. My friend, Priya, loves hers super spicy!
• Festival Adaptations: This chaat is perfect for Diwali or Holi! It’s a light and refreshing snack to enjoy during the festivities.

Serving Suggestions

Serve immediately with a hot cup of masala chai or a refreshing glass of lassi. It’s also fantastic as part of a larger Indian spread. I love serving it alongside samosas and pakoras.

Storage Instructions

Chaat is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to a day. The sev will lose its crispness, so it’s best to add that just before serving.

FAQs

Let’s answer some common questions:

• Can I make this chaat ahead of time? You can prep the ingredients (chop onions, tomatoes, etc.) ahead of time, but I recommend assembling the chaat just before serving to keep it fresh and crunchy.
• What is the best type of chickpea to use? Kabuli chana (white chickpeas) are traditionally used, but you can use black chickpeas (kala chana) for a slightly different flavour and texture.
• Can I adjust the spice level? Absolutely! Feel free to adjust the amount of green chilies and chili powder to your liking.
• What can I substitute for sev? If you can’t find sev, you can use crushed papdi (Indian crackers) or even fried potato sticks for a similar crunch.
• How do I get the tamarind chutney consistency right? Tamarind chutney should be thick and slightly sticky. If it’s too thick, add a little water. If it’s too thin, simmer it for a few minutes to reduce it.

Enjoy! I really hope you love this Chickpea Chaat as much as I do. Let me know in the comments how it turns out for you!