Mix Chana Chaat Recipe - Yummy Traditional

Mix Chana Chaat Recipe


mixed-chana-chaat-recipe-with-step-by-step-photos

Mix Chana Chaat| Aloo Chana Chaat | How to Make Mix Chana Chaat with step by step photos

Mix Chana Chaat is a deliciously tasty, spicy, tangy, and easy chaat snack made from white chickpeas (chana or chole) spice powders, onions, tomatoes, and papri It can be made very quickly if you have boiled chickpeas or prepared other ingredients such as papri, potatoes, and baray Then you just need to mix the spices onions tomatoes, etc  all and savor the chana chaat

In this recipe post, I have cooked the chickpeas first, I have also added potatoes that can be skipped
Once the chickpeas are cooked, then it is very easy to make and assemble the chaat, you could serve the chana chaat warm or cold, it can be served as a snack, starter, or even can be had like a bunch I have also shared a different recipe of chana chaat
                   
mixed-chana-chaat-recipe

This type of chana chat is easily available on the street or at roadside snack bars in Karachi it is also known as a street food snack. A very popular snack that I share with you all, especially for those who are living abroad but not easily available this type of snacks like chana chaat or Dahi Bhalla and laddu pethi
To prepare this recipe I used homemade papri, tamarind sauce, and boiled white chickpeas, you can follow the recipe step by step with photos
Tips for chana chaat:
  1. You can add more or less spice powder as per your taste buds
  2. When you boil the chickpeas, add some baking soda to the water while boiling
  3. Don’t eat green chili if you don’t want to eat a spicy and hot chaat
  4. If you cook chana chaat in a pressure cooker then the preparation time will be 30-45 minutes
  5. To cook the chickpeas soak the chickpeas overnight then add  3 to 4 water in  a pan  with the soaked  chickpeas and baking soda
  6. Canned chickpeas can be also  used instead of dried chickpeas
  7. You can even add some finely chopped cucumber, grated carrot, or beetroot to the chole chaat 
  8. To assemble this chana chaat sweet tamarind  sauce also is added
  9. Personally, I don’t like that’s why I made sweet and sour tamarind sauce but you can make it as desired
  10. Sweet and sour tamarind sauce is enough for use in chana chaat according to my taste however You can find out sweet tamarind sauce in my earlier post 
  11. Additionally, you can make green raita sauce for chana chaat here I used simple plain yogurt
  12. For making green sauce you put 1/3 cup coriander leaves, garlic, and green chili along with cumin seeds
  13. Blend them well without water add some salt to taste
  14. Now green raita sauce is ready to use in chana chaat          

mixed-chana-chaat-recipe

      Firstly rinse the soaked chickpeas thoroughly and put them into a medium pot, add baking soda and orange/yellow food color then bring it to boil on high heat and remove all froth on top of the surface then cover the lid and allow to cook chane till turns into well-cooked 

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      boiled-chickpeas-for-chana-chaat


      Take all ingredients and prepare all veggies for chaat salad 
                              
      boiled-potatoes-and-mixed-salad

      Heat the pan and dry roast cumin seeds, coriander seeds, and whole red chilies on low-medium heat for a minute
      Don’t dry roast on high flame otherwise, your spices might be burned or blackish, coarsely grind them in a grinder jar or in a mortar 


      ingredients-for-chana-chaat-masala
      ground-the-dry-roast-whole-spices-in-mortar


      Shift to the separate small bowl, and then mix salt and citric acid to the roasted and ground roasted spices set aside


      shift-to-the-bowl-to-the-roasted-spices
      mix-salt-and-citric acid-in-masala


      Put the soaked tamarind into a saucepan add a little water and bring it to boil well


      soak-and-boil-tamarind
      bring-tamarind-to-boil-well


      Then add powder spices, stir to combine them well

      add-spices-in-tamarind-paste


      And let it cook for around 10 minutes on medium flame, remove from the flame and strain it out through a strainer extract all seeds from the pulp

      stir-to-combine-tamarind-pulp
      strain-out-tamarind-pulp


      Sweet and sour tamarind sauce is ready to use in the recipe keep aside

      tamarind-sweet-and-sour-sauce-is-ready-to-use-in-recipe


      Sift the maida into the medium bowl, then sift semolina 

      sift-flour-in-a-bowl
      sift-semolina

      And then add ghee, salt in maids, lastly add cumin seeds to the flour, and mix well


      put-ghee-and-salt-to-the-maida
      put-carom-seeds-to-the-flour


      Rub them well using your fingertips until everything is incorporated, now start kneading the dough by adding water little by little, make the smooth tight, and firm dough I used less than ¼ water


      rub-the-ghee-and-flour
      knead-the-pabdi-dough


      Cover the dough with cling wrap or any lid for 30 minutes keep aside


      rest-the-dough-for-30-minutes


      Make two equal portions of the dough and shape it into a ball, start rolling out into a circle, it should be not too thick or too thin it should have medium thickness I made about 10-11 inches in diameter 


      make-equal-portions-of-the-dough
      rolling-the-dough-for-pabdi


      Take any cookies cutter or any sharp metal lid/glass cut into medium bite circles


      cut-into-medium-disc


      It is about 2 inches diameter circle, repeat the same with the second dough ball and prepare all the papri

      roll-the-pabdi-around-2-inches-in-circle



      Firstly heat the oil in the wok on low-medium heat then slide the disc into medium hot oil and fry them on high-medium flame, fry the papri on high-medium flame


      heat-the-oil-in-the-wok
      fry-the-pabdi-on-high-medium-heat


      Fry each side for 3-4 minutes then flip it and give it for another 3-4 minutes, fry from both sides until you get golden dark brown color, repeat the same procedure with the remaining disc/papri  


      fry-pabdi-from-both-sides
      drain-out-from-oil


      Drain it out and place on a kitchen towel for removing excess oil, let it cool down completely, then you can store it in the container it stays good for 2 weeks, You can serve papri as a snack with a hot cup of tea other than using in chat, Dahi Bhalla, etc


      place-pandis-on-kitchen-towel


      Take a mixing medium bowl then add spices with salt 

      in-the-besan-add-spices
      add-carom-seeds-and-salt


      Mix well then make a smooth paste by adding water little by little, should be not a thick or thin paste keep consistency accordingly below picture, keep aside for 10 minutes

      mix-well-then-add-little-water
      consistency-should-be-thick-of-gram-flour

      Meantime In a mixing bowl put yogurt and whisk it very well then add 1 tbsp cornflour, Stir to combine well yogurt with cornflour, Cornflour will bring it to a smooth texture, Don’t add water in yogurt should be thick in consistency set aside


      whisk-the-yogurt-and-add-corn-flour-to-it
      stir-to-mix-well-yogurt-with-corn-flour


      Heat the oil in the wok and put 3-4 fritters in one batch, fry them from all sides until nicely golden brown in color

      heat-the-oil-and-fry-dumplings
      fry-dumplings-until-get-brown-colour

      Drain them out from the oil and place on the plate, repeat the same process with all remaining gram batter, then pour warm salty water into the plate/bowl, soak all fritters in warm salty water


      drain-dumplings-out-from-oil
      soak-all-dumplings-in-warm-water

      After 2 minutes squeeze baray very well between your palms carefully then place all baray on wide serving dish/plate, then pour beaten yogurt over baray, now sprinkle roasted masala over Dahi Baray

      At this stage, you can even serve Dahi Baray with papri without making chana chaat, Dahi Baray for chana chaat is ready to use in a recipe


      take-dumplings-out-from-water-and-squeeze-them-very-well
      sprinkle-chana-chaat-masala-over-dahi-barays


      Take a serving bowl or plate put baray with yogurt then add boiled chickpeas along with boiled potatoes and tamarind sauce, Adding tamarind sauce depends on your taste


      put-dahi-baray-and-boiled-chana-in-bowl
      now-add-boiled-potatoes-in-chana


      Drizzle some beaten yogurt along with roasted ground masala, now add a mixed salad to the chana chaat


      drizzle-some-yogurt-over-chana
      add-mixed-salad-in-chana-chaat

      Put papri by making coarsely crumble


      put-pabdi-in-chana-chaat


      Add more yogurt over chana chaat as desired

      again-add-yogurt-to-the-dahi-bare


      Then sprinkle chaat masala and red chili flakes over the chaat

      put-chaat-masala-and-red-chilli-flakes


      Now tasty and spicy Karachi Chana Chaat is ready to serve  

      karachi-mixed-chana-chaat-is-ready-to-serve


      Mix chana chaat is served with chaat masala along with a soft drink,tea, or coffee        






      Mix Chana Chaa is a deliciously tasty, spicy, tangy, and easy chaat snack made up of white chickpeas (chana or chole) spice 

      Ingredients for Chana:
      1. 250g, white chickpeas soaked overnight
      2. As required, homemade chaat masala
      3. 1 tbsp, red chili flakes
      4. 2 large, potatoes boiled
      5. ½ tsp, baking soda
      6. ¼ cup, yogurt plain 
      7. 1 tsp, cornflour
      Ingredients for Mixed Salad:
      1. 1 large, onion
      2. 1/3 piece, of cabbage
      3. 1 large, red tomato
      4. 1/3 bunch, of coriander leaves
      5. ¼ cup, beetroot optional
      Ingredients for Papri:
      1. 1 cup,all-purpose flour (maida)
      2. 1/3 tsp, cumin seeds
      3. ½ tsp, salt
      4. ½ tbsp, semolina (suji)
      5. 1 tbsp, ghee
      6. As required oil for frying
      7. ¼ cup, of water for kneading dough
      Ingredients for Dahi Baray:
      1. 1 cup, gram flour/besan
      2. 1/5 tsp, ajwain carom seeds
      3. ½ tsp, cumin seeds
      4. 250g, homemade yogurt
      5. 1/3 cup, of water
      6. 1/8 tsp, salt
      Ingredients for the Masala:
      1. 25g, whole red chilies
      2. 25g, cumin seeds
      3. 25g, coriander seeds
      4. ¼ tsp, salt
      5. 2 pinches, citric acid
      6. Warm water with salt for soaking bare
      Ingredients for Tamarind Sauce:
      1. 150g, tamarind soaked in hot water for 2 hours
      2. 1 tsp, red chili flakes
      3.  ½ tsp, salt
      4. 1 tsp, chaat masala
      5. ½ tsp, black salt
      6. 1/3 tsp, sugar/brown sugar/jaggery  
      How to make the Mix Chana Chaat?
      1. Firstly rinse the soaked chickpeas thoroughly and put them into a medium pot,
      2. Add baking soda and orange/yellow food color then bring it to boil on high heat and remove all froth on top of the surface then cover the lid and allow to cook chane till turns into well-cooked
      3. Note, first make sure in boiled chickpeas should remain enough water
      4. Heat the pan and dry roast cumin seeds, coriander seeds, and whole red chilies on low-medium heat for 1 minute
      5. Don’t dry roast on high flame otherwise, your spices might be burned or blackish, coarsely grind them in a grinder jar or in a mortar
      6. Note, this roasted ground masala can be used in multiple snack recipes such as Dahi Bhalla, chana chaat, samosa chaat, Lado phetti as well as

      7. can be stored for more than 1 month in an airtight jar or bottle
      8. Shift to the separate small bowl, and then mix salt and citric acid to the roasted and ground roasted spices set aside
      9. Put the soaked tamarind into a saucepan add a little water and bring it to boil well
      10. Then add red chili flakes, salt, brown sugar, chaat masala, and black salt, stir to combine them well
      11. And let it cook around 10 minutes on medium flame, remove from the flame and strain it out through strainer extract all seeds from the pulp
      12. Sweet and sour tamarind sauce is ready to use in the recipe keep aside
      13. Sift the maida to the medium bowl, then sift semolina
      14. And then add ghee, salt in maida, lastly add cumin seeds to the flour, and mix well
      15. Rub them well using your fingertips until everything is incorporated well, you will get a crumbly texture it will look like breadcrumbs
      16. Now start kneading the dough by adding water little by little, make smooth tight, and firm dough I used less than ¼ water
      17. Cover the dough with cling wrap or any lid for 30 minutes keep aside
      18. Note: the dough should be not soft otherwise your papri won’t make it crispy and flaky enough
      19. The sign of tight and firm dough when you press the fingertips to the dough it won’t get back
      20. Make two equal portions of the dough and shape into a ball, start rolling out into a circle, it should be not too thick or too thin it should have medium thickness I made about 10-11 inches diameter
      21. Take any cookies cutter or any sharp metal lid/glass cut into medium bite circles
      22. It is about 2 inches diameter circle, repeat the same with second dough ball and prepare all the papri
      23. Firstly heat the oil in the wok on low-medium heat then slide the disc into medium hot oil and fry them on high-medium flame, fry the papri on high-medium flame
      24. Fry each side for 3-4 minutes then flip it and give it for another 3-4 minutes, fry from both sides until you get golden dark brown color, repeat the same procedure with remaining disc/pabri 
      25. Drain it out and place it on a kitchen towel for removing excess oil
      26. Let it cool down completely, then you can store it in the container it stays good for 2 weeks
      27. You can serve papri as a snack with a hot cup of tea other than using in chat, Dahi Bhalla, etc
      28. Take a mixing medium bowl then add baking soda, cumin seeds, and carom seeds along with very little salt
      29. Mix well then make a smooth paste by adding water little by little, should be not thick neither thin paste keep consistency accordingly below picture, keep aside for 10 minutes
      30. Meantime in a mixing bowl put yogurt and whisk it very well then add 1 tbsp cornflour, Stir to combine well yogurt with cornflour, Cornflour will bring it to smooth texture, Don’t add water in yogurt should be thick in consistency set aside
      31. Heat the oil in the wok and put 3-4 fritters in one batch, fry them from all sides until nicely golden brown in color
      32. Drain them out from oil and place on the plate, repeat the same process with all remaining gram batter, then pour warm salty water in plate/bowl, soak all fritters in warm salty water
      33. Note: we added a very little salt to the gram batter because salty warm water is enough to make salty baray...
      34. After 2 minutes squeeze baray very well between your palms carefully then place all baray on a wide serving dish/plate, then pour beaten yogurt over barays, now sprinkle roasted masala over Dahi barays
      35. At this stage, you can even serve Dahi Baray with papri without making chana chaat
      36. Dahi Baray for chana chaat is ready to use in a recipe
      37. Take a serving bowl or plate put baray with yogurt then add boiled chickpeas along with boiled potatoes and tamarind sauce
      38. Adding tamarind sauce depends on your taste
      39. Drizzle some beaten yogurt along with roasted ground masala, now add a mixed salad to the chana chaat
      40. Put papri by making coarsely crumble
      41. Add more yogurt over chana chaat as desired
      42. Then sprinkle chaat masala and red chili flakes over the chaat
      43. Now tasty and spicy Karachi Chana Chaat is ready to serve 
      44. Mixed chana chaat is served with chaat masala along with soft drink tea or coffee  
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