My 10-Minute Pakistani Chana Chaat With Yogurt is no cook and quick recipe. It's Chickpeas mixed with flavorful yogurt, chutneys, powdered spices, along with onion, potatoes, tomato, and cilantro.
10-Minute Pakistani Chana Chaat With Yogurt is a type of chaat. A must in Pakistani snack, nails the balance with its tang, crunch, and satisfaction in this quick-fix version. Perfect for your next tea bash or Iftar spread - gotta give it a shot!
I still remember having this chaat on Tariq Road in Karachi. I was just seven years old, yet the taste stayed with me. From that day on, every trip back to Pakistan meant stopping by that same food cart on Tariq Road. Some flavors mark a moment in time—and once they do, you carry them with you forever.
Not every chickpea is alike. Take black chickpeas, small and with a unique flavor distinct from the larger Kabuli chickpeas, also known as garbanzo beans.
This chaat is as eye-pleasing as it is mouth-pleasing—vibrant with color, layered with textures, and packed with bold, balanced flavors. From the creamy yogurt to the sweet-and-tangy chutneys and crisp elements throughout, every bite is just as satisfying as the way it looks on the plate.
HOW TO MAKE CHANNA CHAAT?
Make your chutneys, Yogurt mixture, and chop your onion and tomato, boil your potato in the microwave and cut in cube.
Rinse chickpeas underwater and place it in a plate.
Add lemon juice, salt, and powdered spices.
Pour the yogurt mixture.
Add the onion and tomato.
Now add potato.
Add cilantro.
Lastly, add sev.
Enjoy!
Prep Work Before Making the Chaat!
This Chana Chaat recipe can't be assembled a day or two in advance. However, you can prep for it by boiling chickpeas if you don't plan to use can chickpeas for your chaat. onion, tomato, cilantro, can be chopped in advance. Yogurt mixture can be ahead of time. The chutneys can be made ahead of time. When you're ready to serve just assemble it.
To store it refrigerator is your best option. It'd last in the refrigerator for 2-3 days. Although it will get soggy because of the yogurt and chutneys. I would't recommend freezing it.
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Let's Make Channa Chaat!!!
10-Minute Pakistani Chana Chaat With Yogurt
Ingredients
- 1 15.5 oz garbanzo beans can chickpeas
- ½ medium onion chopped
- ½ medium tomato chopped
- ½ medium potato cubed
- 1 tbsp fresh lemon juice
- 5 papadi
- sev
Yogurt Mixture
- ½ cup yogurt whisked
- 2 tbsp sugar
- ⅛ tsp black salt
- ⅛ tsp kosher salt
- ¼ tsp chaat masala powder
Chutneys
- 2 tsp green chutney
- 4 tbsp khatti meethi chutney
Salt and Powdered spices
- ¼ tsp red chili powder
- ¼ tsp red pepper flakes red chili flakes
- ¼ tsp black salt
- 1 tsp chaat masala powder
- ½ tsp cumin powder
- ¼ tsp kosher salt
- 1 tsp amchur powder
Instructions
Preps
- Boil the potato in the microwave by placing the potato in the microwave for 2 minutes and 30 seconds or on each side. Next just take off the skin and cut in cubes like you see in the video.
- Make the Green Chutney and Khaati Meethi Chutney.
- Make the yogurt mixture.
- Chop the onion, tomato, and cilantro.
- Prepare the powdered spices and salt mixture from the ingredients listed in the salt and powdered spices section.
- Rinse the chickpeas with water.
Now Let's Make Chana Chaat!
- Add a can of chickpeas in a bowl.
- Now add lemon juice, salt, and powdered spices mixture and mix.
- Add the yogurt mixture.
- Next add the onion, tomato, and potato.
- Now on top of the that add in the Khatti Methi Chutney and green Chutney.
- Add papdi and sev.
- Enjoy!
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