A tangy, spicy and sweet chickpea and yogurt chaat, that can tickle your tastebuds…
I am glad to be a part of this month’s Blogging Marathon #123 and just like always, will be particiating two weeks with two interesting themes as is always. I always say that Valli does a fantastic job in choosing interesting yet easy themes for the challenges every month. Now for this week, I have choose “Protien Rich Dishes” and instead of sticking to a theme, I have decided to post a starter, a main and a dessert, all featuring one or sometimes more than one protien ingredient. Just like this chaat for today, it has protien in the form of the chickpeas and the yogurt.
Chaat is something I totally love, especially chana chaat. There is this Pakistani outlet close to our home that serves amazing chana chaat. The chickpeas are coated in a spicy masala paste and then just plopped with cold and sweet yogurt. The sauces are given seperately so that we can have our sweetness and spiciness as per needed. Usually, after work, I would buy a parcel and eat it in the car itself, especially when the evenings are cold. It gives such a good feel with a cup of Kashmiri chai… 🙂
I made this chaat during Ramadan for one of our Iftars and it ended up being dinner as well, along with a cup of jeerakanji. I know it is an odd combination but it definitely did make our tummies full. Most of the recipes I saw online had just used the chickpeas and the spice powders as is, but I wanted to make sure that there was no raw taste. I did an onion and tomato masala for the base and used canned chickpeas to make my process easier. It is best to do the assembling when it is time to serve to avoid the yogurt or the chickpea mix to release any excess fluid into the chaat. I added everything into whatever a chaat would have but feel free to plus or minus anything that is not to your liking.
I always feel an amazing chaat can make your heart and mind full, isn’t it? Hehe… Before going into this recipe, I am sharing some of the few chaats on the blog that are my favorites:
I guess now I can go on to the recipe… 😉
Masaledar Chana Chaat | Spicy Chickpea Chaat
- 2 x 400 gm chickpeas canned, drained
- 1 tbsp oil
- 1 tsp cumin
- 1 tsp ginger garlic paste
- 1 large onion minced
- 1 large tomato minced
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tbsp kasuri methi crushed
- Salt and pepper to taste
FOR YOGURT TOPPING
- 1 cup yogurt
- 2 tbsp sugar
- Salt to taste
- Green chilli sauce as needed
- Tamarind sauce as needed
- Minced onion and tomato as needed
- Coriander leaves as needed
- Chaat masala as needed
- Heat oil in a saucepan. Splutter cumin seed and briefly fry the ginger garlic paste.
- Add the onion and tomato and toss to coat. Sprinkle in some salt and saute till just wilted.
- Add in all the masala powders and cook till the raw smell is gone.
- Add the drained chickpeas and coat. Cook for five minutes. Switch off and lallow to cool. Empty into a serving pan.
- Whisk the yogurt with sugar and salt. Keep it cold Spread over the chickpeas.
- Sprinkle with the rest of the ingredients as per your requirement. Serve immediately.