اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Chana chaat is similar to raita, but it’s not. I love chana chaat because the heat from the spices contrasted with the yoghurt in this chana chaat recipe is the perfect combination. A lot of people don’t actually add yoghurt, but I personally prefer to add it. I sometimes even have it on top of my pilau rice instead of raita, so I like that touch of yoghurt. I have to rate the people that have their own homemade chaat masala mix. I just use the Shan chaat masala. I might try to attempt a chaat masala recipe in the future, but we shall see how life goes.
This aloo chaat recipe is the perfect Pakistani chana chaat recipe and I have seen plenty of Pakistanis make it like this. This chaat recipe can be put together very quickly and can be done on the side whilst preparing other dishes. A chaat masala recipe that is full of spicy flavour. I like to have this chaat really cold, but you can have it warm if you choose to.
This chana chaat recipe isn’t as traditional as the others as there is no tamarind sauce in it. You can add some for some tangy flavour. I usually add tamarind chutney when I make my samosa chaat. I feel like it is a really good partner with the samosa, and it adds a lot more depth to the dish. This chana chaat recipe tastes absolutely delicious with and without tamarind sauce.
If you have never made dahi chaat before, this is the recipe for you.
An easy chana chaat recipe that can be made with canned chickpeas. This spicy chickpea salad recipe is a popular Indian vegetarian snack. Flavoured with spices, this dahi chaat recipe is irresistible. Make this Pakistani chaat recipe as the perfect side dish to serve alongside aloo samosas and other Indian starters.
- 300g Red Potatoes
- 480g Canned Chickpeas
- 2 Onions (finely diced)
- 1 Tomato (finely diced)
- Handful Coriander (finely chopped)
- 1 tsp. Cumin Powder
- 1 tsp. Chilli Powder
- 1 tbsp. Chaat Masala
- 200g Greek Yoghurt
- Cut the red potatoes into equal sized cubes about the same size as the chickpeas
- Boil in a pan of water until softened
- Allow to completely cool
- In a large bowl, add the chickpeas, onions, tomato, coriander, cumin powder, chilli powder and chaat masala
- Mix until all the spices are evenly distributed
- Add the potatoes and yoghurt
- Mix and refrigerate for half an hour