Chana chaat recipe / Special Hyderabadi Choley

Chana chat is a savory snack that originated in India and is generally sold as street food on small stalls across the road all over the country. Chat has gained popularity in adjacent countries like Pakistan, Nepal, and Bangladesh, and people in these countries also devour chat as one of their favorite foods.

Generally, the chats are tangy, spicy with a burst of flavors which will surely satisfy one’s taste buds. There are many variations to chat from sweet to tangy, spicy. Chana chat is one among many dishes that come under this category of chats.

Chana chat is a tangy spicy chat made from chickpeas with a crunch of fresh onions, mint, and crisps added to it, making it a mouthwatering delicacy. It is packed with proteins from chickpeas and curd; carbohydrates, vitamins from veggies like potatoes, tomatoes, and onions added to it.

You can also make chana chat from leftover chana masala curry. Here’s is a simple recipe for chana chat which involves 2 steps: making the chana curry and then assembling with veggies and curd. Do give it a try.

Print Recipe

Chana chaat recipe

Course

Main Dish

Cuisine

bangladeshi, hyderabadi, Indian, nepali, Pakistani, South Asian

Keyword

bangladesh, boondi, chana chat, chole chat, hyderabadi chana chat, hyderabadi choley, india, kabuli chan, nepal, pakistan, papdi, sev, white chana chat

Prep Time

30 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

people

Ingredients

For Chole preparation / For chana curry

• 3 fistful Chickpeas/kabuli chana (or chole)
• 1 large onion
• 1 large tomato
• 2 medium sized Fresh green chillies
• 1 teaspoon Ginger-Garlic Paste
• 1 teaspoon Red Chilli Powder or paprika
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon cumin powder
• 1 glass water (water used for boiling chickpeas)
• 2 tablespoon lemon juice (or tamarind pulp)
• 1 fistful Fresh Coriander Leaves
• 3 tablespoon cooking oil

For assembling the chat

• 1.5 cup curd/ yoghurt (plain,whisked)(180 grams)
• 1 fistful Fresh Coriander Leaves / Cilantro (finely chopped)
• 1 fistful Fresh Mint Leaves (finely chopped)
• 5 tablespoon boondi or any crisps (or any crisps like sev or papdi)
• 2 medium onion (finely chopped)
• 1/4 teaspoon Salt
• 1/2 cup water (for addding into water)

Course Main Dish Cuisine bangladeshi, hyderabadi, Indian, nepali, Pakistani, South Asian Keyword bangladesh, boondi, chana chat, chole chat, hyderabadi chana chat, hyderabadi choley, india, kabuli chan, nepal, pakistan, papdi, sev, white chana chat Prep Time 30 minutes Cook Time 20 minutes Passive Time 2 hours Servings people Ingredients For Chole preparation / For chana curry 3 fistful Chickpeas/kabuli chana (or chole) 1 large onion 1 large tomato 2 medium sized Fresh green chillies 1 teaspoon Ginger-Garlic Paste 1 teaspoon Red Chilli Powder or paprika 1/2 teaspoon Turmeric Powder 1 teaspoon Coriander Powder 1 teaspoon cumin powder 1 glass water (water used for boiling chickpeas) 2 tablespoon lemon juice (or tamarind pulp) 1 fistful Fresh Coriander Leaves 3 tablespoon cooking oil For assembling the chat 1.5 cup curd/ yoghurt (plain,whisked)(180 grams) 1 fistful Fresh Coriander Leaves / Cilantro (finely chopped) 1 fistful Fresh Mint Leaves (finely chopped) 5 tablespoon boondi or any crisps (or any crisps like sev or papdi) 2 medium onion (finely chopped) 1/4 teaspoon Salt 1/2 cup water (for addding into water)

Instructions

Chole preparation/ chana curry

1. Soak the chickpeas for 2 hours. Cook the chickpeas in a pressure cooker until two whistles on high flame and two whistles on low flame are heard. Add half a teaspoon of salt while boiling chickpeas. (Do not overcook them). Switch off the flame and wait for 10-15 minutes before opening the lid of the pressure cooker to avoid splattering of hot contents. Remove the water and keep aside the boiled chickpeas. (do not discard the water used for boiling here. Keep it aside)

   
2. In a blender add the onion, tomatoes green chillies and grind it into a smooth paste.

   
3. Now heat oil in a wok or cooking pot and add the tomato-onion paste. Add the ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder. Saute on medium flame until oil starts separating.

   
4. Then add the boiled chickpeas and saute for 1 minute.

   
5. Now add one glass of water that has been used for boiling chickpeas.

   
6. Bring this to a boil. Adjust salt if required, then cover cook on low flame for 10 minutes. Finally, add the lime juice. The chole is ready.

   

Assembling the chat

1. Firstly whisk the curd. Add 1/4 teaspoon salt and half cup water to it. Mix well, keep this aside.

   
2. Now in a small serving plate, put about 4-5 tablespoons of prepared chole at the bottom.

   
3. Pour the whisked curd over chole such that they are covered nicely.

   
4. Sprinkle the chopped onions about 1-2 tablespoon.

   
5. Sprinkle some chopped coriander and mint.

   
6. Finally top it up with boondi or any deep-fried crisps like sev, papdi at the centre. That's it your chana chat is ready to be served.

   

Recipe Notes

1. Any crisps of your choice can be used in this recipe like sev, boondi or papadi.
2. You can add tamarind pulp instead of lime juice for tanginess in chole.
3. Adding potato to this recipe is optional.
4. You can either grind the tomatoes and onion as shown or add the pieces sliced to make the basic gravy.
5. The assembling shown here is for 1 person, the same can be followed for making another 4 plates of chat.
6. The recipe shown here is with white chana, the same can be made with black chana.