Puri Chana Chaat Recipe- Semolina Crisps with Tangy Date-Tamarind Pani

Last Updated on 2 months by Neha Deshmukh

Puri Chana Chaat Recipe: Semolina Crisps with Tangy Date-Tamarind Pani

Hey everyone! If you’re anything like me, you love a good chaat. There’s just something so satisfying about that explosion of flavors and textures – crunchy, tangy, spicy, sweet… it’s a whole experience! Today, I’m sharing my go-to recipe for Puri Chana Chaat, a delightful snack that’s perfect for parties, festivals, or just a cozy evening at home. I first made this for a Holi get-together, and it was a huge hit!

Why You’ll Love This Recipe

This isn’t your average chaat recipe. We’re using semolina (rava) to make the puris, which gives them a wonderfully crisp and slightly nutty flavor. The real star, though, is the date-tamarind chutney – it’s sweet, tangy, and has this incredible depth of flavor. Plus, we’re adding sprouted green gram for a boost of freshness and nutrition. Trust me, one bite and you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Puri Chana Chaat:

• 0.5 cup fine rava/semolina
• 0.5 tsp all-purpose flour (maida)
• Salt, to taste
• Water, as needed
• Cooking oil (for frying)
• 1 handful coriander leaves
• 1 handful mint leaves
• 5-6 seedless dates
• 2 tamarind seeds
• 2-3 green chilies
• 1 tsp black salt
• 0.25 tsp red chili powder
• 0.5 tsp dhania powder
• 0.5 tsp cumin powder
• 1 tsp chaat masala
• Lemon juice, to taste
• 2 large onions (chopped)
• 0.5 bunch coriander leaves (chopped)
• 0.25 cup sprouted green gram
• 2 boiled potatoes
• 0.5 tsp red chili powder
• 0.25 tsp cumin powder

Ingredient Notes

Let’s talk ingredients for a sec!

• Semolina (Rava): Using rava for the puris gives them a lovely texture. Make sure it’s fine rava for the best results.
• Date-Tamarind Chutney: This is where the magic happens! The combination of dates and tamarind creates a unique sweet and tangy flavor that’s just irresistible. Don’t skimp on the tamarind – it really balances the sweetness.
• Sprouted Green Gram: I love adding sprouted green gram because it adds a lovely freshness and a bit of protein. If you can’t find it, you can substitute with boiled moong beans, but the sprouted ones are definitely worth seeking out!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Puri Dough: In a bowl, combine the semolina, maida, and salt. Gradually add water, mixing until you form a smooth, firm dough. It shouldn’t be too sticky. Cover and let it rest for about 30 minutes. This resting time is important – it helps the puris become nice and crisp.
2. Prepare the Chutney: While the dough rests, let’s make the chutney. In a blender, combine the coriander, mint, dates, tamarind seeds, green chilies, black salt, red chili powder, dhania powder, cumin powder, chaat masala, lemon juice, and a little water. Blend until you have a smooth paste. Add more water to adjust the consistency – you want it to be pourable, like a pani.
3. Fry the Puris: Heat oil in a deep frying pan over medium-high heat. Roll out the dough thinly and cut out small circles. Carefully drop a few puris into the hot oil at a time. Fry until they puff up and turn golden brown. Remove with a slotted spoon and drain on paper towels.
4. Mash the Potatoes: While the puris are frying, mash the boiled potatoes with red chili powder and cumin powder. Set aside.
5. Assemble the Chaat: Poke a hole in each puri. Stuff with the mashed potato mixture, sprouted green gram, chopped onions, and chopped coriander leaves.
6. Serve Immediately: Generously pour the date-tamarind chutney (pani) over the stuffed puris and serve immediately. The sooner you serve it, the crispier the puris will be!

Expert Tips

• Hot Oil is Key: Make sure the oil is hot enough before adding the puris. If it’s not hot enough, they won’t puff up properly.
• Don’t Overcrowd the Pan: Fry the puris in batches to maintain the oil temperature.
• Resting the Dough: Don’t skip the resting time for the dough! It really makes a difference in the texture of the puris.

Variations

• My Family’s Favorite: My kids love a little extra sweetness, so I sometimes add a tiny bit of jaggery to the potato stuffing.
• Friend’s Request: A friend once asked me to add a sprinkle of sev (crispy chickpea noodles) on top for extra crunch. It was a great addition!
• Spicy Kick: If you like things really spicy, add an extra green chili to the chutney.

Vegan Adaptation

This recipe is easily made vegan! Just ensure the chaat masala you use is vegan-friendly (some brands contain ingredients like asafoetida which may not be vegan).

Gluten-Free Adaptation

The maida in the puri dough can be replaced with gluten-free all-purpose flour. You might need to adjust the amount of water slightly to get the right consistency. Rice flour or a gluten-free flour blend would work well.

Spice Level Adjustment

Don’t be afraid to adjust the amount of green chilies and red chili powder to suit your taste. Start with less and add more as needed.

Festival Adaptations

This Puri Chana Chaat is a fantastic snack for festivals like Holi and Diwali. It’s easy to make in large quantities and always a crowd-pleaser!

Serving Suggestions

Serve immediately for the best texture. A side of sliced onions and a wedge of lemon are always a nice touch.

Storage Instructions

Honestly, this is best enjoyed fresh. The puris will lose their crispness if stored. However, you can store the chutney in an airtight container in the refrigerator for up to 3 days.

FAQs

What is the best way to get the puris to puff up?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, resting the dough properly is crucial.

Can I make the chutney ahead of time? If so, how long will it keep?

Yes, you can! The chutney will keep in an airtight container in the refrigerator for up to 3 days.

What can I substitute for sprouted green gram?

Boiled moong beans are a good substitute, but sprouted green gram adds a unique freshness.

How do I prevent the puris from becoming soggy?

Serve immediately after frying! Don’t assemble the chaat too far in advance.

Is it possible to bake the puris instead of frying them?

While you can try baking them, they won’t get the same crispy texture as fried puris. I recommend sticking to frying for the best results.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!