Mixed Chana Chaat Recipe - Yummy Traditional

Mixed Chana Chaat Recipe


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

Mixed Chana Chaat| Aloo Chana Chaat is a deliciously tasty, spicy, tangy, and easy chaat snack made from white chickpeas (chana or chole) spice powders, onions, tomatoes, and papdi It can be made very quickly if you have boiled chickpeas or prepared other ingredients such as papdi, 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 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 papdi, 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 the 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 as desired
  10. Sweet and sour tamarind sauce is enough for using 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

      Boiling white chickpeas:
      Firstly rinse the soaked chickpeas thoroughly and put 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 

      boiled-chickpeas-for-chana-chaat


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

      Preparation for masala:
      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 burn 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


      Preparation of tamarind sauce:
      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 around 10 minutes on medium flame, remove from the flame and strain it out through 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

      Preparation of kneading the dough of papdi:
      Sift the maida to 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

      Rolling papdi:
      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 

      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 second dough ball and prepare all the papdi

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


      Frying papdi:
      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 papdi 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 gives it for another 3-4 minutes, fry from both sides until you get golden dark brown color, repeat the same procedure with remaining disc/papdi  

      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 in the container it stays good for 2 weeks
      You can serve papdi as a snack with a hot cup of tea other than using in chat, Dahi Bhalla, etc

      place-pandis-on-kitchen-towel

      Making Dahi baray batter: 
      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 thick neither 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

      Preparing yogurt:
      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

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

      Frying baray:
      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 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

      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 barays on 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 papdi without making chana chaat
      Dahi baray for chana chaat is ready to use in recipe

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

      For assembling:
      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 papdi 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 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


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






      Mixed Chana Chaat| Aloo Chana Chaat 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 for 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, cabbage
      3. 1 large, red tomato
      4. 1/3 bunch, coriander leaves
      5. ¼ cup, beetroot optional
      Ingredients for papdi:
      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, 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, water
      6. 1/8 tsp, salt
      Ingredients for 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 mixed chaat?
      Instructions:
      1. Firstly rinse the soaked chickpeas thoroughly and put 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 burn 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 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 papdi won’t make 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 pabdi
      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 pabdi on high-medium flame
      24. Fry each side for 3-4 minutes then flip it and gives it for another 3-4 minutes, fry from both sides until you get golden dark brown color, repeat the same procedure with remaining disc/pabdi 
      25. Drain it out and place on a kitchen towel for removing excess oil
      26. Let it cool down completely, then you can store in the container it stays good for 2 weeks
      27. You can serve papdi 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 barays on 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 pabdi without making chana chaat
      36. Dahi baray for chana chaat is ready to use in 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 pabdi by making coarsely crumble
      41. Add more yogurt over chana chaat as desired
      42. Then sprinkle chaat masala and red chili flakes over 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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