✨ Introduction of Chaat Chana
Chana Chaat is one of the most popular and beloved street foods in Pakistan a bold, tangy, and spicy chickpea salad that’s as satisfying as it is refreshing. It’s a go-to snack during Ramadan, a favorite iftar dish, and a reliable option for light lunches or tea-time platters.
What makes this version extra special is the generous drizzle of homemade tamarind chutney (imli chutney) a sweet, sour, and spicy condiment that takes the flavors to another level. Whether served cold or at room temperature, Chana Chaat is protein-packed, naturally vegan, and endlessly customizable.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Spice Level |
| 10 mins | 0 mins | 10 mins | 4 | Easy | Medium 🌶️🌶️ |
Ingredients of Chaat Chana
For Chana Chaat:
* 2 cups boiled chickpeas
* 1 medium onion, finely chopped
* 1 medium tomato, deseeded and chopped
* 1 medium boiled potato, cubed (optional)
* 2 green chilies, finely chopped
* 2 tbsp fresh coriander leaves, chopped
* Juice of ½ lemon
* ½ tsp chaat masala
* ½ tsp roasted cumin powder
* ¼ tsp red chili powder
* Salt to taste
For Tamarind Chutney (Imli Chutney):
* ½ cup tamarind pulp (imli), soaked and strained
* 3 tbsp jaggery or brown sugar
* ½ tsp roasted cumin powder
* ¼ tsp black salt
* ¼ tsp red chili powder
* A pinch of regular salt
* Water (as needed to adjust thickness)
Step-by-Step Instructions
1. Prepare Tamarind Chutney
1. Combine tamarind pulp, jaggery, spices, and a splash of water in a small saucepan.
2. Simmer on low heat for 5–6 minutes, stirring occasionally, until it thickens slightly.
3. Let it cool and refrigerate if making ahead.
2. Mix the Chana Chaat
1. Put the boiling chickpeas, chopped onions, tomatoes, green chilies, coriander, and potatoes (if using) in a big bowl.
2. Include all thses pices like salt and red chili powder, roasted cumin powder and chaat masala.
3. Gently stir everything together until it’s well blended, then add the lemon juice.
3. Add the Chutney & Serve
1. Drizzle the imli chutney over the chaat and toss again.
2. Use salt and spices to build taste; also add tang to preference.
3. Serve immediately, or chill in the fridge for 10–15 minutes before serving for extra flavor.
Optional Toppings
* Whisked yogurt for a dahi chaat version
* Crushed papri or sev for crunch
* Pomegranate seeds for sweetness
* Sliced boiled eggs (optional for non-veg variation)
Serving Suggestions
* Serve as a snack, side dish
* A great accompaniment to fruit chaat
* Great addition to an iftar platter or party spread
Nutrition Info *(Per Serving: Approx.)
| Nutrient | Amount |
| Calories | 220–250 kcal |
| Protein | 9g |
| Carbs | 30g |
| Fiber | 7g |
| Fat | 6g |
Final Thoughts
Chana Chaat with Tamarind Chutney is a street food favorite that never goes out of style. It’s quick, healthy, and bursting with flavor a balance of heat, tang, crunch, and sweetness in every bite. Whether you’re preparing it for yourself or feeding a crowd, this easy Pakistani snack always hits the spot.
