The Perfect Chaana Chaat Recipe

We don’t know anyone who doesn’t like Channa chaat! It’s a tasty, tangy and a great snack. This chaat is quick to assemble if you have canned or leftover boiled chickpeas. Check out Chef Zubda Malik’s take on Channa Chaat.


chickpeas: 2 cans(drained) 

Oil: 1 tbsp

Cumin seeds: 1 tsp

Chilli powder: 1 tsp

Coriander powder: 1 tsp

Turmeric: 1/2 tsp

Dry mango powder: 1/4 tsp

Garam masala: 1 tsp

Chaat masala: 1 tsp

Black salt: 1 tsp

Imli ki chutney: 1/4 cup

Boiled potatoes: 1 cup

Sliced onions: 1 cup

Tomato: 1 medium chopped 

Coriander: 2 tbsp chopped

Sev & Pomegranate for topping(optional)


In a wok/kadai heat up oil, add cumin seeds and let it splutter. Add chilli powder, coriander powder, turmeric, dry mango powder, garam masala, chaat masala, and black salt. Stir it well with oil. Add imli chutney and chickpeas & cook for 8-10 minutes on low flame. 

Take out chickpeas.

Follow Zubda for more delicious recipes @kitchen_diaries_by_zubda

Tags: british muslim magazine, channa chaat, halal food, snack, Zubda Malik

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