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Chana Chaat By Chef Zubaida Tariq

Chana Chaat By Chef Zubaida Tariq
Prep time
Cook time
Total time
How to make Chana Chaat Recipe By Chef Zubaida Tariq
Recipe type: Vegetables
Cuisine: Pakistani Recipe
Serves: 6
  • 250 gm chickpeas (black chana) washed and soaked overnight.
  • 2 – 3 medium sized boiled potatoes
  • 3 – 4 tbsp oil.
  • Pinch of mustard seeds (rai)
  • 4 – 5 curry leaves
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chili powder
  • 2 tbsp of roasted and crushed spices ( whole red chili,cumin seeds and coriander seeds)
  • juice of one and half lime
  • ½ cup chopped coriander and mint leaves
  • 2 – 3 green chilies chopped
  • pinch of garam masala powder
  • Tomotoes, Onions and raw mangoes finely chopped (optional)
  1. After soaking the chickpeas overnight, boil them till tender in a pressure cooker for about half an hour. Drain and keep aside.
  2. Boil the potatoes, peel and chop them in small pieces, keep aside.
  3. Heat oil in a vessel, add the mustard seeds, curry leaves, cumin powder, turmeric powder, coriander powder, red chili powder and the crushed spice mix.
  4. Stir fry the masala for a minute or two. Add in the chickpeas, potatoes, chopped coriander and mint leaves, lime juice, garam masala and mix well.
  5. Stir for a minute or two. Remove from heat and add in the chopped tomatoes, onions, along with raw mangoes.

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