Go Back
+ servings
Print Recipe
No ratings yet

Warm Chickpea Chaat

Warm and delicious chaat made with boiled chickpeas and potatoes, tamarind chutney, spice powders and fresh green herbs .
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: Indian
Servings: 4


For Chana Chaat

  • 1 cup chickpeas boiled /canned
  • 1 large potato boiled, peeled & diced
  • 1 tablespoon avocado oil
  • 1 green chilli finely chopped
  • 1 teaspoon ginger finely chopped
  • 1 teaspoon anardana dry pomegranate seeds, skip if not available
  • 1 tablespoon lemon juice
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • ½ teaspoon kala namak indian black salt
  • 1 tablespoon cilantro & mint
  • ¼ cup chickpea stock or water

Chaat Toppings

  • cup chopped onions
  • chopped tomatoes
  • Tamarind Sauce imli ki chutney

For Tamarind Sauce (Imli ki chutney)

  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • ½ cup tamarind pulp store-bought or homemade
  • ¾ - 1 cup cup jaggery powder or granulated sugar, adjust to taste
  • 1 teaspoon hot red chili powder adjust to taste
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon black salt kala namak
  • ¼ teaspoon dry ginger powder
  • ½ teaspoon salt adjust to taste
  • ⅓-1/2 cup water as needed


For The Chana Chaat

  • In a pan, heat up the oil. Add the ginger and green chillies, Saute a little and then add the chickpeas and potatoes..
  • Sprinkle the kala namak, chaat masala, anardana, roasted cumin powder and lemon juice.
  • Mix well so that the spices coat the chickpeas & potatoes.
  • Add a splash of chickpea stock(or water) and mix together. You will see that the chickpeas are soft. Using back of spoon, smush a few chickpeas. This makes the chaat a little thickish.
  • Remove from heat & add the chaat toppings as per taste. Toss well and serve immediately.

Tamarind Sauce Recipe (Imli Ki Chutney)

  • In a small sauce pot, heat the oil. Once heated add the cumin seeds, as soon as the cumin starts to crackle, add all the tamarind sauce ingredients listed in recipe card except water.
  • Simmer the  for atleast 15 minutes, stirring in between till the chutney starts to thicken. You can adjust water once the chutney has simmered. It will thicken more on cooling. Remove from heat, let cool, transfer to a container.
  • Let cool completely. This can sit for unto 3 weeks in a refrigerator.Use a clean spoon to serve.


  1. You can add cucumber, grated radish, pomegranate seeds, sev, crushed papris, roasted peanuts etc to add more texture and crunch.