Chickpea Chana Chaat Masala

Chickpea Chana Chaat Masala

Chaat Masala is a savory snack that originated in India, typically served as an hors d'oeuvre at roadside from stalls or food carts across India. The original chaat consists of pieces of potatoes chickpeas, chili mixture, fresh coriander and sauce made out of ginger and tamarind sauce. Sounds so spicy and delicious, right? If you love spicy tangy Asian classics, then you should definitely try this dish. As long as you make the basic chickpeas and potatoes dish you can add anything to it. Here are some of our favorites: 

Aloo chaat: with crisp potatoes and chutney. Simply delicious! 

Papri chaat – papri is a crisp patty which you serve on top the chaat.  

Samosa chaat – you break a samosa into pieces and add to the chaat.  

Gol Gappe Chaat - we made this at a FriendsGiving party and had it as a snack station where everyone helped themselves to crispy balls found in indian stores and they added chickpeas, potatoes, and chutneys into the bowl with a drizzle of cilantro, mint, tamarind and cashew cream.

  • 2 15-oz. can chickpeas, rinsed and drained
  • 1 onion finely chopped
  • 2 russet potatoes peeled and cubed 1 inch pieces
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 8 fresh or curry leaves
  • 1/2 tsp ground turmeric powder
  • 1 tsp red chili powder
  • 1 tsp crushed garlic
  • 1 1" piece of crushed ginger
  • 1 green chile
  • 2 sprigs of curry leaves
  • 1 bunch of cilantro
  • 1 tsp salt to taste
  • 1 cup tamarind chutney mixed with 1⁄2 cup water found in indian store
  • 1 cup sev chickpea noodles found in indian store
  • 1 box gol gappe found in indian store
  1. Heat 2 tablespoon water in a 4-qt. saucepan over medium-high. Cook mustard and cumin seeds, curry leaves, for about 5 minutes.
  2. Add potatoes, turmeric, chile powder, garlic, ginger, and 1/2 of the onion; cook until golden brown, for about 10 minutes.
  3. Add 1 cup of water and boil. Reduce heat to medium; cook, covered slightly, until potatoes are tender, 15–20 more minutes. Stir in chickpeas and salt; cook until thick, 15–20 minutes. Garnish with chopped cilantro.
  4. The chickpea chana chaat can be eaten in a bowl by itself.
  5. If you can find the gol gappe in an indian grocery store then you can make the gol gappe bowl.
  6. First add the gol gappe bottom of bowl and poke a hole; add a tablespoon of chickpea chana chaat, then drizzle with tamarind chutney mixture. Garnish with remaining cilantro, onion and the sev noodles.