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    Home » Pakistani Recipes

    Aloo Chana Chaat With Yogurt

    Published: Apr 21, 2022 · Modified: Jan 26, 2023 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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    Aloo Chana Chaat With Yogurt is a traditional Pakistani street food sold at food stalls and on food carts throughout the nation. A savory snack made with white chickpeas and chopped potatoes, it also makes the perfect side dish at a barbecue or a picnic!

    Aloo Chana Chaat With Yogurt

    What Is Chaat ?

    Chaat is many things to Pakistanis and Indians. Labeled under Street Foods, Indian Salad and Perfect Snacks it is definitely a recipe to try! Luckily, it’s an easy recipe to make.

    The hardest part is probably soaking and boiling some chickpeas to create the base for the Chaat. The boiled chickpeas, also known as Kabuli Chana are an easy way to get some much-needed nutrition in your diet!

    The Different Types Of Chaat

    While the base for Chaat is always boiled Chickpeas, there are many variations of Street Style Chaats that serve as great snack recipes. Some of the more popular ones are:

    • Aloo Chana Chaat Recipe {Potato Chickpea Chaat}
    • Dahi Chana Chaat {Yogurt Chickpea Chaat}
    • Samosa Chaat
    • Kala Chana Chaat {Black Chickpeas Chaat}
    • Papri Chaat {Tangy Chickpea Salad}
    • Aloo Tikki Chaat
    • Dahi Bhalla

    The Recipe

    The recipe, as mentioned, is really simple. The only real cooking involved is boiling the Chickpeas and Aloo {Potatoes}. The rest is just chopping some fresh ingredients, mixing in some spice powders and layering with the sweetened yogurt, chaat chutneys and crispy toppings.

    Cooking The Chickpeas

    There are a couple of different ways to prep your Chickpeas:

    • The oldest and most traditional method is to boil the Chickpeas in plenty of fresh water over medium heat on a stove top.
    •  An easier method is to use a pressure cooker or an Instant Pot. With this method, you will use only a little water and the Chickpeas will be ready in half the time.
    • The easiest and my personal preferred method is to use canned Chickpeas or Garbanzo Beans. All you need to do is open the can, drain the liquid, rinse with and then drain the water and use!

    Cooking The Aloo

    For the Aloo or Potatoes, I boil them in just enough water to cover them, peel and dice. My preferred potatoes are red ones as they stay firm when chopped and hold their shape well.

    The Spice Powders

    Once the Chickpeas and potatoes are ready, mix them together in a large bowl and add in the spices. Technically there is only one spice that’s added, chaat masala powder. However, this is a blend of many different spices that are dry roasted and ground to make a unique spice that’s highly popular in South Asian Cuisine.

    Some of the spices included in the blend are:

    • Red Chilies/Red Chili Powder
    • Cumin Seeds/Cumin Powder
    • Coriander Seeds (Dhania)
    • Black Salt (Kala Namak)
    • Carom Seeds (Ajwain)

    I usually use a store-bought blend as it saves the time of making my own and there are some very good brands out there! My preferred brands are Shan Masala or National Masala, whichever is available in stores or on Amazon.

    The Fresh Ingredients

    The next step is to chop up some fresh vegetables and herbs and add them in to the spiced potato chickpea mix. My personal favorites are tomatoes, red onions, fresh coriander/cilantro and green chilies. A squeeze of lemon juice at the end gives the perfect finishing touch.

    Some fun ideas for adding additional color and a flavor boost is to add some seasonal fruit such as pomegranate seeds or chopped mango to the mix!

    The Chutneys

    Now it’s time for the best part (IMO)! First, take some plain yogurt and beat it till it is smooth. Then add some sugar and chaat masala to it to flavor it. Want to make your chaat Vegan? skip the yogurt!

    In addition to the yogurt, I use my tamarind-dipping-sauce, a sweet tamarind chutney and at least one other type of chutney.

    The most common type is a green coriander mint chutney. However, in this recipe I decided to use a store-bought sauce I’ve recently discovered which works great! This Sweet & Spicy Banana Pepper Sauce from eatmillers.com is the perfect fill in as a second chutney for your bowl of chaat!

    The easy recipe just got easier with this store-bought sauce that’s so accessible!

    The Toppings

    The last ingredient in this perfect dish is some spicy crunchy traditional South Asian toppings! Sev, Papdi, Boondi, Masala Peas, Chana Daal are just a few that are available in Pakistani or Indian grocery stores or on Amazon.

    Most are made with whole wheat flour or gram flour, deep fried and lightly spiced. They add a delicious taste to this Yogurt Chana Chaat Recipe.

    Aloo Chana Chaat With Yogurt

    Enjoying The Chaat

    Now that all your Chaat prep is done, it’s time to get out your serving bowl and get your Dahi Chana Chaat layered and ready to eat.

    Add the Chickpea and Potato seasoned mixture in the bowl first. Drizzle the sweetened yogurt around the edges of the bowl and then drop dollops of the two chutneys on top of it.

    Finally, sprinkle the crispy toppings on top and enjoy!

    Aloo Chana Chaat With Yogurt

    Storing The Chaat

    Due to all the chutneys and the fresh ingredients, Chaat is best prepared and eaten fresh. At most it can be kept in the fridge for a day or two but no longer than that.

    However, it's so easy to put it together, especially when using canned chickpeas, that this has never been a problem for me in the past!

    Make some for Iftari, a tea time snack, a healthy lunch or to fulfill a street food craving!

    When you do, please rate, comment and share your pictures on social media!

    Aloo Chana Chaat With Yogurt

    Aloo Chana Chaat with Yogurt

    Nosheen Babar
    Aloo Chana Chaat with Yogurt is just one of many popular Pakistani Street Food savory snacks with Chickpeas as the main source of protein
    5 from 3 votes
    Pin Recipe Print Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Appetizer, Salad, Side Dish, Snack
    Cuisine Indian, Pakistani
    Servings 2 bowls
    Calories 417 kcal

    Ingredients
      

    • 1 can chickpeas (SEE NOTE)
    • 1 medium potato
    • 2 tbsp chaat masala
    • ¼ red onion
    • 1 roma tomato
    • 1 serrano chili
    • 2 tbsp cilantro
    • ½ cup yogurt
    • 2 tbsp sugar
    • 4 tbsp tamarind chutney
    • 2 tbsp millers sweet and spicy banana pepper sauce (SEE NOTE)
    • 4 tbsp Sev (SEE NOTE)
    • 4 tbsp Masala Peas (SEE NOTE)

    Instructions
     

    • Open the can of chickpeas, drain the liquid, rinse the chickpeas and place in a large mixing bowl.
    • Boil the potato, peel it, dice it into cubes and mix it with the chickpeas.
    • Chop the onion, tomatoes, chili and cilantro and mix with the other ingredients.
    • Add in 1 tbsp of chaat masala and 2 tbsp of tamarind chutney to the mixture and mix well.
    • Prep the yogurt by beating it till it's smooth. Then add in the sugar and the remaining 1 tbsp of the chaat masala.
    • Take the Chickpea and potato mixture and split it into 2 bowls.
    • Divide the yogurt between the 2 bowls, drizzling it around the edges of the bowl.
    • Take the remaining tamarind chutney and the banana pepper sauce and drizzle it over the yogurt.
    • Sprinkle the Sev and Masala Peas over the entire mixture and enjoy!

    Notes

    Chickpeas - Canned Garbanzo Beans are just as good as Canned Chickpeas, so you can use whichever one is more easily available.
    Millers sweet and spicy banana pepper sauce - The sauce comes in 3 different levels of heat. I use the Habanero as my palate is used to slightly spicier flavors. But you can try whichever one you like best.
    Sev & Masala Peas - I use these 2 things to add the slight crunch to my chaat, but you can add whatever you have on hand. As a last resort I've used Stacy's pita chips when needed. They're not spicy like the Sev and Masala Peas but they add the texture that the chaat needs.

    Nutrition

    Serving: 1bowlCalories: 417kcalCarbohydrates: 83gProtein: 15gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 690mgPotassium: 1218mgFiber: 17gSugar: 32gVitamin A: 5156IUVitamin C: 27mgCalcium: 186mgIron: 6mg
    Tried this recipe?Let us know how it was!

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