Zesty Pakistani Chana Chaat with Tamarind Sauce
A Tangy and Spicy Chickpea Delight
A classic street food from South Asia, this Chana Chaat combines chickpeas with a medley of spices, fresh vegetables, and a tangy tamarind sauce.
- 45 min
- 4
- Easy
Ingredients
For the Chana Mix
For the Spice Mix
For the Tamarind Sauce
For Garnishing
Preparation
Preparing the Chana Mix
Combine ingredients
In a large bowl, combine chickpeas, red onion, tomatoes, cucumber, and green chili.
Toss to mix
Toss gently to mix the ingredients well.
Let flavors meld
Set aside to let the flavors begin to meld.
Making the Tamarind Sauce
Combine sauce ingredients
In a saucepan, combine tamarind paste, jaggery, red chili powder, and water.
Prepare the tamarind sauce in advance and refrigerate for deeper flavors.
Cook sauce
Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until thickened.
Do not over-reduce the tamarind sauce as it will thicken further upon cooling.
Cool sauce
Allow to cool before using.
Cooking Process
Mix the Spice Blend
Combine cumin, chili powder, chaat masala, salt, and black salt in a small bowl.
Season the Chaat
Sprinkle the spice blend over the chana mix and toss to distribute evenly.
Drizzle with Tamarind Sauce
Pour the tamarind sauce over the chaat, adjust quantity to taste.
Plating & Serving
Zesty Pakistani Chana Chaat with Tamarind Sauce
Zesty Pakistani Chana Chaat with Tamarind Sauce
Serve in bowls
Serve the Chana Chaat in bowls, garnished with sev and fresh coriander leaves for a vibrant presentation.