Last Updated on 4 months by Neha Deshmukh

Chickpea Potato 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 Potato Chaat is a total classic – a burst of textures and tastes that just screams “Indian street food!” I remember the first time I tried chaat from a roadside vendor in Delhi… it was a revelation! Now, I love making it at home, and I’m so excited to share my version with you. It’s surprisingly easy to whip up, and totally customizable to your spice preference.

Why You’ll Love This Recipe

This Chickpea Potato Chaat is the perfect snack or light meal. It’s:

• Flavourful: A delightful mix of tangy, spicy, and savoury.
• Texturally interesting: Soft chickpeas, tender potatoes, crunchy sev and papdis – it’s a party in your mouth!
• Quick & Easy: Minimal cooking time, maximum flavour.
• Versatile: Easily adapted to suit your dietary needs and spice levels.

Ingredients

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

• 1 cup dried white chickpeas (approx. 200g)
• ?? teaspoon salt (start with ½ tsp, adjust to taste)
• 2 cups water (for soaking & cooking chickpeas)
• 1 medium to large potato (approx. 200g)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon roasted cumin powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon chaat masala
• ?? teaspoon dry mango powder (amchur)
• 1-2 teaspoons lemon juice
• 3-4 crushed pani puris or papdis
• 2-3 tablespoons chopped coriander leaves
• ?? cup fine sev (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this chaat sing:

• Dried Chickpeas vs. Canned: Honestly, dried chickpeas are so much better for this. They have a superior texture and absorb the flavours beautifully. If you absolutely must use canned, reduce the cooking time drastically (they’re already cooked!) and rinse them really well.
• Kashmiri Red Chili Powder: Don’t skip this! It gives the chaat that gorgeous vibrant red colour without adding a ton of heat. It’s all about the visual appeal, you know?
• Amchur Powder (Dry Mango Powder): This is a key ingredient for that signature tangy flavour. It’s commonly used in North Indian cuisine. If you can’t find it, you can substitute with a squeeze of extra lemon juice, but it won’t be quite the same.
• Sev: Look for a good quality, crispy sev. It’s the perfect crunchy topping!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chickpeas: Start by soaking the dried chickpeas in plenty of water overnight (or for at least 8 hours). This is crucial for softening them up.
2. Cook the Chickpeas: Drain and rinse the soaked chickpeas. Add them to a pressure cooker with about 2 cups of fresh water and ½ teaspoon of salt. Add the potato as well! Pressure cook for 10-12 whistles. Let the pressure release naturally – this is important!
3. Prep the Potato & Chickpeas: Once cooled, drain the cooked chickpeas. Peel and chop the boiled potato into small, bite-sized pieces.
4. Combine & Season: In a large mixing bowl, combine the chickpeas and potatoes. Add the Kashmiri red chili powder, cumin powder, chaat masala, black salt, and regular salt. Mix well to coat everything evenly.
5. Add the Freshness: Now for the good stuff! Add the finely chopped onions, tomatoes, green chili, and coriander leaves to the bowl. Squeeze in the lemon juice. Give it all a good mix.
6. Taste & Adjust: This is where you get to be the chef! Taste the chaat and adjust the seasoning as needed. Add more spices for heat, more lemon juice for tang, or more salt to taste.
7. Garnish & Serve: Transfer the chaat to serving plates. Generously garnish with crushed papdis or pani puris and a sprinkle of fine sev. Serve immediately and enjoy!

Expert Tips

• Don’t Overcook the Chickpeas: Overcooked chickpeas will become mushy. You want them to hold their shape.
• Chop Everything Finely: Finely chopped onions, tomatoes, and green chili ensure that the flavours are evenly distributed.
• Taste as You Go: Seriously, taste and adjust the seasoning throughout the process. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sev and papdis to ensure they don’t contain any animal products.
• Spice Level Adjustment: If you’re sensitive to spice, reduce or omit the green chili and use less red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This chaat is perfect for Navratri or Diwali! It’s a light and flavourful snack that everyone will love.
• Gluten-Free Option: Ensure your sev and papdis are gluten-free. Many brands offer gluten-free options now.

Serving Suggestions

Chickpea Potato Chaat is fantastic on its own, but here are a few ideas for accompaniments:

• A side of cooling yogurt (raita)
• A glass of chilled lassi
• Some crispy papadums

Storage Instructions

This chaat is best enjoyed fresh, but you can prepare some components ahead of time. Cooked chickpeas and potatoes can be stored in the refrigerator for up to 2 days. However, once everything is mixed, it’s best to serve immediately to maintain the crunch.

FAQs

1. Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15oz (425g) can of chickpeas. Reduce the cooking time to zero – they’re already cooked! You might need to add a little less water when mixing everything together, as canned chickpeas retain more moisture.

2. What is Amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a lovely tangy flavour. If you can’t find it, you can substitute with 1-2 tablespoons of lemon juice, but the flavour won’t be exactly the same.

3. How can I adjust the spice level of this chaat?

Easily! Reduce or omit the green chili and use less red chili powder for a milder chaat. Add a pinch of cayenne pepper or a dash of chili flakes for extra heat.

4. What is the best way to get the potatoes to hold their shape while boiling?

Don’t overcook them! Start checking for doneness after about 15 minutes. They should be tender but still firm enough to hold their shape when chopped. Adding a little salt to the cooking water also helps.

5. Can I prepare this chaat ahead of time? If so, how should I store it?

You can cook the chickpeas and potatoes ahead of time and store them separately in the refrigerator for up to 2 days. However, it’s best to assemble the chaat just before serving to keep the sev and papdis crunchy.

6. What are some good accompaniments to serve with Chickpea Potato Chaat?

A cooling raita, a glass of lassi, or some crispy papadums are all great choices!