Chickpea Chaat Recipe – Spicy & Tangy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Chickpea Chaat Recipe – Spicy & Tangy Indian Street Food

Okay, let’s be real. If you’ve ever wandered the streets of India, the vibrant, tangy, spicy aroma of chaat is unforgettable. It’s the kind of food that just makes you happy, and this Chickpea Chaat (Chana Chaat) is my go-to recipe for bringing those flavors home. I first made this when I was craving the street food from my trips to Delhi, and honestly, it’s been a family favorite ever since! It’s quick, easy, and bursting with flavor – perfect for a light lunch, a snack, or even a side dish.

Why You’ll Love This Recipe

This Chickpea Chaat is seriously addictive. It’s a delightful explosion of textures and tastes – soft chickpeas, crunchy cucumber and onion, a zing of chili, and that incredible tangy tamarind kick. Plus, it comes together in under 30 minutes! It’s also super versatile; you can adjust the spice level to your liking and easily adapt it to be vegan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cans (approximately 794g) chickpeas, drained and rinsed
• 1 small red onion, thinly sliced (about 100g)
• 1 small cucumber, thinly sliced (about 150g)
• 3 tbsp chopped cilantro (fresh coriander leaves)
• 3 green chilies, thinly sliced (adjust to your spice preference!)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds
• 1 tsp chaat masala
• 0.5 tsp Kashmiri chili powder
• 2 tbsp tamarind sauce
• 0.5 tsp kosher salt (or to taste)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this chaat:

• Tamarind Sauce: This is essential for that signature tangy flavor. You can find it at most Indian grocery stores. If you can’t find it, you can make your own by soaking tamarind pulp in hot water, then straining it.
• Kashmiri Chili Powder: Don’t let the name fool you – it’s not about intense heat! It’s all about vibrant color and a mild, fruity chili flavor. It’s what gives chaat that beautiful red hue. If you can’t find it, you can substitute with regular chili powder, but you might lose some of the color.
• Chaat Masala: This is a magical spice blend! It’s a mix of amchoor (dried mango powder), cumin, coriander, ginger, black salt, and other spices. It’s what truly defines the “chaat” flavor.
• Green Chilies: The heat level in India varies so much by region. Some chilies are fiery, others are milder. Adjust the number of green chilies based on your preference and the type of chili you’re using. Serrano peppers are a good substitute if you can’t find Indian green chilies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a skillet over medium-low heat. Add the oil. Once it’s shimmering, sauté half of the sliced green chilies for about 30 seconds – just until they become fragrant. Be careful not to burn them!
2. Stir in the cumin seeds, chaat masala, Kashmiri chili powder, and salt. Cook for another 30 seconds, stirring constantly. This “blooms” the spices, releasing their flavors. Your kitchen should smell amazing right now!
3. Add the drained chickpeas and tamarind sauce to the skillet. Toss gently to coat everything evenly and warm through. You don’t want to overheat the chickpeas, just get them nicely coated.
4. Transfer the chickpea mixture to a large bowl. If you’re planning to serve it cold, let it cool completely. I often make this ahead of time and chill it for a few hours – the flavors meld beautifully.
5. Add the remaining green chilies, sliced cucumber, thinly sliced red onion, and chopped cilantro to the bowl. Toss everything together gently to combine.
6. Give it a final taste and adjust the salt if needed. A squeeze of lemon juice right before serving is also a fantastic addition!

Expert Tips

• Don’t skip draining and rinsing the chickpeas! It removes excess starch and makes the chaat lighter.
• Thinly slicing the cucumber and onion is key for the right texture.
• Fresh cilantro is a must! It adds a bright, herbaceous note.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your tamarind sauce to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustments: If you’re sensitive to heat, start with just one green chili or remove the seeds before slicing. For extra spice, add a pinch of cayenne pepper.
• Street Food vs. Home Style: Street food chaat often includes a crispy base like papdi (small fried crackers). You can add those for an extra crunch!
• Festival Adaptations: This chaat is perfect for festivals like Diwali and Holi. My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

Serve immediately or chilled. It’s delicious on its own as a snack or light meal. You can also serve it as a side dish with other Indian dishes like samosas or pakoras. A sprinkle of sev (thin chickpea noodles) adds a lovely crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber and onion might lose some of their crunch, but the flavors will still be fantastic.

FAQs

• What is Chaat? Chaat is a broad term for savory snacks that typically include a combination of sweet, sour, spicy, and crunchy elements. It’s a hugely popular street food in India!
• Can I make this ahead of time? Absolutely! In fact, I recommend it. The flavors develop even more as it sits. Just add the cucumber, onion, and cilantro right before serving to keep them fresh.
• What is Kashmiri chili powder and can I substitute it? As mentioned earlier, it’s a chili powder known for its color and mild flavor. You can substitute with regular chili powder, but it won’t have the same vibrant hue.
• What is tamarind sauce and where can I find it? It’s a tangy sauce made from tamarind pulp. You can find it at Indian grocery stores or online.
• How do I adjust the spice level? Start with fewer green chilies and taste as you go. You can always add more, but you can’t take it away!