Hello Foodies! Welcome to Tamarind Chickpea Chaat Recipe. Tamarind Chickpea Chaat is a tangy, spicy Indian street food with chickpeas, tamarind sauce, vegetables, and spices.
I am Neeru and in this post, I am going to cover the Tamarind Chickpea Chaat Recipe along with its ingredients, equipment, expert tips, origin, and much more!
Recipe Overview
- Cuisine: Indian
- Course: Appetizer
- Servings: 4 People
- Preparation Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
What is Tamarind Chickpea Chaat?
Tamarind Chickpea Chaat is a popular Indian street food combining cooked chickpeas with tangy tamarind sauce, fresh vegetables, and spices. It is also called Chana Chaat in India.
It’s a vibrant, flavorful dish that’s both savory and spicy, often garnished with sev (crispy chickpea noodles) and coriander for added texture and freshness.
What does Tamarind Chickpea Chaat taste like?
Tamarind Chickpea Chaat tastes amazing to me. It’s a burst of tangy from the tamarind sauce, spicy from the chilies, and refreshing from the fresh veggies.
The soft chickpeas mixed with crispy sev create a perfect texture, making every bite a delightful and flavorful experience.
Ingredients You’ll Need
To make the Tamarind Chickpea Chaat Recipe, you’ll need the following ingredients:
| Ingredients | Quantity |
|---|---|
| Dried chickpeas (or canned) | 1 cup (or 2 cans) |
| Onion, finely chopped | 1 medium |
| Tomato, finely chopped | 1 medium |
| Cucumber, finely chopped | 1 |
| Green chili, finely chopped | 1 (optional) |
| Fresh coriander leaves, chopped | As needed |
| Boiled potato, diced | 1 |
| Pomegranate seeds | For garnish |
| Sev (crispy chickpea noodles) | For crunch |
| Tamarind pulp | 1/2 cup |
| Jaggery (or brown sugar) | 1/4 cup |
| Cumin powder | 1 teaspoon |
| Black salt | 1/2 teaspoon |
| Chili powder | 1/2 teaspoon |
| Salt | To taste |
Equipment You’ll Need
Below I have listed the exact equipment needed for preparing the Tamarind Chickpea Chaat Recipe:
- Large bowl: For mixing the chaat ingredients
- Saucepan: For cooking the tamarind sauce
- Pot or pressure cooker: For cooking dried chickpeas
- Chopping board: For chopping vegetables
- Knife: For chopping vegetables
- Measuring cups/spoons: For measuring ingredients
- Strainer: For draining cooked chickpeas
- Mixing spoon: For combining ingredients
- Serving dishes: For serving the chaat
How To Make Tamarind Chickpea Chaat Recipe
Step 1: Prepare the Chickpeas
- Use canned chickpeas or soak dried chickpeas for an entire night.
- Cook soaked chickpeas in a pot or pressure cooker until tender. Drain and set aside.
Step 2: Make the Tamarind Sauce
- In a saucepan, combine tamarind pulp and jaggery. Cook until the jaggery melts.
- Add cumin powder, black salt, chili powder, and salt. Simmer until the sauce thickens.
Step 3: Prepare the Chaat Base
- Chop the onion, tomato, cucumber, and green chili (if using).
- Mix in a large bowl with optional ingredients like boiled potato and pomegranate seeds.
Step 4: Assemble the Chaat
- Combine the cooked chickpeas with the chopped vegetables and optional ingredients.
- Drizzle the tamarind sauce over the mixture and toss to coat evenly.
Step 5: Garnish and Serve
- Garnish with fresh coriander leaves, sev, and additional pomegranate seeds.
- Serve immediately or store for later.
Few Instruction Images
Serving Suggestions
Below I have listed some serving suggestions for the Chana Chaat Recipe:
- As a Snack: Enjoy alone.
- As an Appetizer: Serve before meals.
- With Beverages: Pair with tea or coffee.
- At Parties: Ideal for gatherings.
Storage Techniques
Store the leftover Tamarind Chickpea Chaat Recipe in an airtight container in the refrigerator for up to 2 days. Avoid microwaving as it can make the vegetables soggy.
To refresh, let it come to room temperature before serving. Assemble fresh garnishes just before serving for the best taste and texture.
Expert Tips
Below I have mentioned some tips for your Tamarind Chickpea Chaat Recipe:
- Soak Chickpeas: For better texture.
- Balance Flavors: Adjust sauce and spices.
- Add Garnishes Last: For freshness.
- Taste Before Serving: Adjust seasoning.
Nutritional Information
Below I have mentioned the nutritional information of the Tamarind Chickpea Chaat Recipe:
| Nutrient | Per Serving |
|---|---|
| Calories | 200 |
| Protein | 8 grams |
| Carbohydrates | 30 grams |
| Fiber | 6 grams |
| Fat | 5 grams |
| Sodium | 300 mg |
| Vitamin C | 10% of daily value |
| Iron | 15% of daily value |
Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods used.
Wrapping Up
To start making Tamarind Chickpea Chaat, gather all your ingredients and equipment. Begin by preparing and cooking the chickpeas if using dried ones.
While they cook, make the tamarind sauce and chop the vegetables. Once everything is ready, mix the ingredients and assemble the chaat. Enjoy!
Don’t forget to share this tasty recipe with your loved ones and make sure to Join our WhatsApp Channel for more delicious and amazing recipes!
Happy Cooking♥
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Frequently Asked Questions (FAQ)
What is Tamarind Chickpea Chaat?
Tamarind Chickpea Chaat is a tangy, spicy Indian street food with chickpeas, tamarind sauce, vegetables, and spices.
What is Tamarind Chickpea Chaat made of?
Tamarind Chickpea Chaat is made of chickpeas, tamarind sauce, onions, tomatoes, cucumber, spices, and optional garnishes like sev.
How do I prepare the tamarind paste for the recipe?
Soak dried tamarind pieces in hot water for 30 minutes, mash them well, and strain to extract pure tamarind juice, discarding solids.
Is it necessary to peel the boiled chickpeas?
No, peeling the boiled chickpeas isn’t essential but removing their skins will make the final product creamier since the outer skin tends to hold onto some toughness even after cooking.
What is the difference between chana and chickpeas?
Chana refers to black chickpeas, which are smaller and darker, while chickpeas are typically larger and lighter in color.
Recipe Card
Tamarind Chickpea Chaat Recipe (Chana Chaat)
Equipment
- Large Bowl For mixing the chaat ingredients
- Saucepan For cooking the tamarind sauce
- Pot or pressure cooker For cooking dried chickpeas
- Chopping board For chopping vegetables
- Knife For chopping vegetables
- Measuring cups/spoons For measuring ingredients
- Strainer For draining cooked chickpeas
- Mixing spoon For combining ingredients
- Serving dishes For serving the chaat
Ingredients
- 1 cup dried chickpeas
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 cucumber finely chopped
- 1 green chili finely chopped (optional)
- Fresh coriander leaves chopped
- 1 boiled potato diced (optional)
- Pomegranate seeds For garnish (optional)
- For crunch sev (optional)
- 1/2 cup tamarind pulp
- 1/4 cup jaggery or brown sugar
- 1 teaspoon cumin powder
- 1/2 teaspoon black salt
- 1/2 teaspoon chili powder
- Salt to taste
Instructions
Step 1: Prepare the Chickpeas
- Use canned chickpeas or soak dried chickpeas for an entire night.
- Cook soaked chickpeas in a pot or pressure cooker until tender. Drain and set aside.
Step 2: Make the Tamarind Sauce
- In a saucepan, combine tamarind pulp and jaggery. Cook until the jaggery melts.
- Add cumin powder, black salt, chili powder, and salt. Simmer until the sauce thickens.
Step 3: Prepare the Chaat Base
- Chop the onion, tomato, cucumber, and green chili (if using).
- Mix in a large bowl with optional ingredients like boiled potato and pomegranate seeds.
Step 4: Assemble the Chaat
- Combine the cooked chickpeas with the chopped vegetables and optional ingredients.
- Drizzle the tamarind sauce over the mixture and toss to coat evenly.
Step 5: Garnish and Serve
- Garnish with fresh coriander leaves, sev, and additional pomegranate seeds.
- Serve immediately or store for later.
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