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
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 are 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:
- You can add more or less spice powder as per your taste buds
- When you boil the chickpeas, add some baking soda to the water while boiling
- Don’t eat green chili if you don’t want to eat a spicy and hot chaat
- If you cook chana chaat in a pressure cooker then the preparation time will be 30-45 minutes
- To cook the chickpeas soak the chickpeas overnight then add 3 to 4 water in a pan with the soaked chickpeas and baking soda
- Canned chickpeas can be also used instead of dried chickpeas
- You can even add some finely chopped cucumber, grated carrot, or beetroot to the chole chaat
- To assemble this chana chaat sweet tamarind sauce also is added
- Personally, I don’t like that’s why I made sweet and sour tamarind sauce but you can make it as desired
- 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
- Additionally, you can make green raita sauce for chana chaat here I used simple plain yogurt
- For making green sauce you put 1/3 cup coriander leaves, garlic, and green chili along with cumin seeds
- Blend them well without water add some salt to taste
- Now green raita sauce is ready to use in chana chaat
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 a 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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Take all ingredients and prepare all veggies for chaat 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
Shift to the separate small bowl, and then mix salt and citric acid with the roasted and ground roasted spices set aside
Put the soaked tamarind into a saucepan add a little water and bring it to a boil well
Then add powder spices, and stir to combine them well
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
Sweet and sour tamarind sauce is ready to use in the recipe keep aside
Sift the maida into the medium bowl, then sift the semolina
And then add ghee, and salt in maids, lastly add cumin seeds to the flour and mix well
Rub them well using your fingertips until everything is incorporated, now start kneading the dough by adding water little by little, making the smooth tight, and firm dough I used less than ¼ water
Cover the dough with cling wrap or any lid for 30 minutes keep aside
Make two equal portions of the dough and shape it into a ball, start rolling it 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
Take any cookies cutter or any sharp metal lid/glass and cut into medium-bite circles
It is about 2 inches diameter circle, repeat the same with the second dough ball and prepare all the papri
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
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, and repeat the same procedure with the remaining disc/papri
Drain it out and place it 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
Take a mixing medium bowl then add spices with 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
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 to yogurt should be thick in consistency set aside
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
Drain them out from the oil and place them 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
After 2 minutes squeeze the baray very well between your palms carefully then place all baray on a wide serving dish/plate, then pour beaten yogurt over the 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 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
Drizzle some beaten yogurt along with roasted ground masala, now add a mixed salad to the chana chaat
Put papri by making coarsely crumble
Add more yogurt over chana chaat as desired
Then sprinkle chaat masala and red chili flakes over the chaat
Now tasty and spicy Karachi Chana Chaat is ready to serve
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:
- 250g, white chickpeas soaked overnight
- As required, homemade chaat masala
- 1 tbsp, red chili flakes
- 2 large, potatoes boiled
- ½ tsp, baking soda
- ¼ cup, yogurt plain
- 1 tsp, cornflour
Ingredients for Mixed Salad:
- 1 large, onion
- 1/3 piece, of cabbage
- 1 large, red tomato
- 1/3 bunch, of coriander leaves
- ¼ cup, beetroot optional
Ingredients for Papri:
- 1 cup, all-purpose flour (maida)
- 1/3 tsp, cumin seeds
- ½ tsp, salt
- ½ tbsp, semolina (suji)
- 1 tbsp, ghee
- As required oil for frying
- ¼ cup, of water for kneading dough
Ingredients for Dahi Baray:
- 1 cup, gram flour/besan
- 1/5 tsp, ajwain carom seeds
- ½ tsp, cumin seeds
- 250g, homemade yogurt
- 1/3 cup, of water
- 1/8 tsp, salt
Ingredients for the Masala:
- 25g, whole red chilies
- 25g, cumin seeds
- 25g, coriander seeds
- ¼ tsp, salt
- 2 pinches, citric acid
- Warm water with salt for soaking bare
Ingredients for Tamarind Sauce:
- 150g, tamarind soaked in hot water for 2 hours
- 1 tsp, red chili flakes
- ½ tsp, salt
- 1 tsp, chaat masala
- ½ tsp, black salt
- 1/3 tsp, sugar/brown sugar/jaggery
How to make the Mix Chana Chaat?
- 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
- Note, first make sure it boiled chickpeas should remain in enough water
- Heat the pan and dry roast cumin seeds, coriander seeds, and whole red chilies on low-medium heat for 1 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
- 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
- Can be stored for more than 1 month in an airtight jar or bottle
- Shift to the separate small bowl, and then mix salt and citric acid with the roasted and ground roasted spices set aside
- Put the soaked tamarind into a saucepan add a little water and bring it to a boil well
- Then add red chili flakes, salt, brown sugar, chaat masala, and black salt, and stir to combine them well
- 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
- Sweet and sour tamarind sauce is ready to use in the recipe keep aside
- Sift the maida into the medium bowl, then sift the semolina
- And then add ghee, and salt to maida, lastly add cumin seeds to the flour and mix well
- Rub them well using your fingertips until everything is incorporated well, you will get a crumbly texture it will look like breadcrumbs
- Now start kneading the dough by adding water little by little, making smooth tight, and firm dough I used less than ¼ water
- Cover the dough with cling wrap or any lid for 30 minutes keep aside
- Note: the dough should be not soft otherwise your papri won’t make it crispy and flaky enough
- The sign of tight and firm dough is when you press the fingertips to the dough it won’t get back
- Make two equal portions of the dough and shape it into a ball, start rolling it 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
- Take any cookies cutter or any sharp metal lid/glass and cut into medium-bite circles
- It is about 2 inches diameter circle, repeat the same with the second dough ball and prepare all the papri
- 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
- 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, and repeat the same procedure with the remaining disc/papri
- Drain it out and place it 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
- Take a mixing medium bowl then add baking soda, cumin seeds, and carom seeds along with very little salt
- Mix well then make a smooth paste by adding water little by little, should be no thick or thin paste keep consistency accordingly below picture, keep aside for 10 minutes
- 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 to yogurt should be thick in consistency set aside
- 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
- Drain them out from the oil and place them 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
- Note: we added a very little salt to the gram batter because salty warm water is enough to make salty baray...
- 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
- 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 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
- Drizzle some beaten yogurt along with roasted ground masala, now add a mixed salad to the chana chaat
- Put papri by making coarsely crumble
- Add more yogurt over chana chaat as desired
- Then sprinkle chaat masala and red chili flakes over the chaat
- Now tasty and spicy Karachi Chana Chaat is ready to serve
- Mixed chana chaat is served with chaat masala along with soft drink tea or coffee
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