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aloo chana chaat

Aloo Chana Chaat (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.
5 from 2 votes
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Course: Side Dish, Snack
Cuisine: bengali, Indian, Pakistani
Keyword: aloo chana chaat, chana chaat, chana chaat recipe pakistani
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 Persons
Calories: 428kcal
Author: Hina
Cost: $2

Equipment

  • Bowl

Ingredients

  • 1.5 cups Boiled Chickpeas Ublay Chane
  • ½ tsp Salt Namak
  • tsp Red Chilli Powder Laal Mirch
  • tsp Chaat Masala
  • ½ cup Tomato Chopped (Tamatar)
  • ½ cup Boiled Potatoes cubes (Ublay Aloo)
  • ½ cup Chopped Onion Pyaz
  • 1 tbsp Fresh Coriander Chopped (Hara Dhania)
  • 2 Green Chillies Chopped (Hari Mirch)
  • Preparation of Yogurt
  • 1 cup Yogurt Dahi
  • ½ tsp Salt
  • ½ tsp Red Chili Powder
  • tsp 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

  1. Chana needs to be perfectly soaked. You can check it by pressing the soaked chana and it will break. 
  2. Boil chickpeas by adding baking soda. It will make it soft and tender.
  3. Boil starchy potatoes as they are good in taste and recommended for chaat. 
  4. Make sure to peel the tomato's skin before adding in chaat. 
  5. Yogurt (Dahi) need to thick and should not showing water texture. 
  6. Avoid fresh mint if you don't want to immediately serve. Otherwise, the chaat will be turned black.
  7. 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