Aloo Chana Chaat Recipe Pakistani
Aloo chana chaat with dahi and homemade papdi makes a perfect flavor of Indian and Pakistani street style chana chaat. My weekend evening is incomplete without this healthy chaat platter. Full of spices and packed with desi flavor.
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Servings: 3 Persons
Calories: 428kcal
Cost: $2
Equipment
- Bowl
Ingredients
- 1.5 cups Boiled Chickpeas Ublay Chane
- ½ teaspoon Salt Namak
- ⅓ teaspoon Red Chilli Powder Laal Mirch
- ⅓ teaspoon Chaat Masala
- ½ cup Tomato Chopped (Tamatar)
- ½ cup Boiled Potatoes cubes (Ublay Aloo)
- ½ cup Chopped Onion Pyaz
- 1 tablespoon Fresh Coriander Chopped (Hara Dhania)
- 2 Green Chillies Chopped (Hari Mirch)
- Preparation of Yogurt
- 1 cup Yogurt Dahi
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ⅓ teaspoon Chaat Masala
- 8 pieces Papdi Crushed
Instructions
- In a bowl, add boiled chickpeas.
- Season with salt, red chili powder, and chaat masala.
- Mix well.
- Now add chopped tomatoes, boiled chickpeas, chopped onion, freshly chopped coriander, and chopped green chilies.
- Mix well.
- Now in a separate bowl, add yogurt and season with salt, red chili powder, and chaat masala.
- Mix well and add the yogurt in chana chaat.
- Again Mix the Chaat.
- Topped with crispy crushed Papdi.
- “Chana Chaat” is ready to serve!!
Video
Notes
- Chana needs to be perfectly soaked. You can check it by pressing the soaked chana and it will break.
- Boil chickpeas by adding baking soda. It will make it soft and tender.
- Boil starchy potatoes as they are good in taste and recommended for chaat.
- Make sure to peel the tomato's skin before adding in chaat.
- Yogurt (Dahi) need to thick and should not showing water texture.
- Avoid fresh mint if you don't want to immediately serve. Otherwise, the chaat will be turned black.
- Use a crispy Papdi. Add Papdi in chaat when you are going to serve. Otherwise, the Papdi will get soggy and the overall texture and flavor of chaat will ruin.
Nutrition
Serving: 100g | Calories: 428kcal