Brown Chana Chaat

This chana chaat is tangy, super easy and almost an Indian salad. Brown chana is soaked, pressure cooked and tossed with chopped vegetables, lemon and chaat masala.

No chutney and no oil needed. I always serve it with aloo bhujia for that proper chaat crunch.

Brown Chana Chaat

Quick Details
Serves: 3
Soaking time: overnight
Diet: Vegetarian

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Course Snack

Cuisine Indian

Ingredients

  

• 1 cup brown chana soaked overnight
• 1 1/2 cups water
• 1 teaspoon oil
• 2 lemons juiced
• 3 tomatoes chopped
• 1 cucumber chopped
• 1 cup carrot chopped
• 3 onions chopped
• 1 cup coriander chopped
• 4 sprigs mint chopped
• 1 green chilli spicy, chopped
• 2 teaspoons chaat masala I used Everest
• aloo bhujia to serve, optional

Instructions

 

• Cook the chana. Drain the soaked chana, add the water and oil and pressure cook for 1 whistle. Lower the heat and cook for 5 minutes. Let it cool.
• Dress. Add the chana to a bowl with the lemon juice.
• Add the vegetables. Add the tomatoes, cucumber, carrot, onions, coriander, mint and green chilli.
• Season. Add the chaat masala and mix well.
• Serve. Serve as it is, or topped with aloo bhujia.

Video

Keyword Chana Chaat, Kala Chana Salad, Healthy Chaat

Tips for the Best Brown Chana Chaat

• Soak the chana overnight so it cooks evenly.
• Let the cooked chana cool before mixing so the vegetables stay crisp.
• Use as many vegetables as you like.
• Add the bhujia just before eating.

Storage

Cooked chana keeps in the fridge for 3 days. Mix with the vegetables fresh.

Frequently Asked Questions

Can I use white chana?
Yes. Kabuli chana works well too.

Can I pack this for lunch?
Yes. Keep the bhujia separate and add it when you eat.

Make this for your next snack and tell me in the comments how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.