It’s the final Friday of Ramadan this year! How quickly this blessed month has flown by, subhanAllah! I decided to make Chana Chaat for Iftar today (or as my younger brother likes to call it, Sana Chaat!). I have been making this recipe for years and adapted to my own taste. People are always asking me to make this when they come around, and it is definitely a favourite for me too! The best thing is, it is SO simple to make! Feel free to add whatever ingredients you wish and be sure to let me know how you’ve adapted this recipe!
A mouthwatering, spicy appetizer made with soft chick peas, boiled potato chunks, red onions and a range of spices, topped with mint yogurt and tamarind, and a little crunch! This is the perfect starter to any dish, or if you love it as I do, eat it as a main meal!
- Boiled chickpeas – 1 can
- Potatoes – 2 medium sized
- Red onion – 1
- Red chilli powder – 1/2 tsp
- Pink Himalayan salt – 1/2 tsp
- Chaat masala – 3/4 tsp
- Tamarind (Imli) sauce – 2 tbs for mixture and extra to drizzle on top
- Lemon juice – 2 tbs
- Dried parsley – 1/2 tsp
- Plain yogurt – 4 tbs
- Mint sauce – 1 tsp
- Papri to crunch over the top
- Peel potatoes and cut into chunks of approximately half an inch. Rinse with water and then place them in a pan of water, ensuring the potato pieces are covered. Boil until tender (approximately 10 mins).
- Meanwhile, chop the onion and place aside. Drain and rinse the chickpeas with water. Ensure they are soft enough to eat, you may boil them for 5 minutes to make them extra soft.
- Place the chickpeas, chopped onion and boiled potato chunks into a bowl. Add the red chilli powder, salt, chaat masala, dried parsley, tamarind sauce and lemon juice. Mix it up, but not too much to break the potato pieces. Taste and add any spices as required. Place the entire mixture into your serving bowl.
- Combine the yoghurt and mint sauce. Add spoonfuls of this to the chaat base in your serving bowl.
- Crunch some papri and sprinkle all over.
- Drizzle some tamarind sauce over the top and serve!
- If you would like the recipe for crunchy papri then let me know and I will post it for you!
- I also like to layer the chaat with yogurt and papri – crunch inside and on top!
- You can make yogurt with chaat masala or even imli instead of using mint sauce
- You can add cumin and coriander powder for extra flavour!
- I sometimes drizzle some green chilli sauce on top for an extra kick!