Sweet & Sour Chickpea Chaat
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A deconstructed version of yogurt chat bombs, this sweet and sour chickpea chaat is a classic Indian street food. It makes a fun starter or snack, customizable with your favorite toppings.
Ingredients
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 red onion finely chopped
- 1 small potato finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tsp salt
- 1 can chickpeas/garbanzo beans drained and rinsed
- 10 1/7 tbsp water
- 1 bunch fresh coriander/cilantro stems and leaves finely chopped
- 1 lemon juice of
- 1 tsp sugar
- 1 tsp garam masala
- 2 green chillies finely sliced
- 1 tomato finely chopped
- 4 tbsp nylon sev
- 2 tsp black salt (kala namak)
- 2 tbsp tamarind sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.4 mg
- Iron: 2.24 mg
- Magnesium: 24.4 mg
- Phosphorus: 47.9 mg
- Potassium: 366 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tsp salt
- 10 1/7 tbsp water
- 1 tsp sugar
- 1 tsp garam masala
- 4 tbsp nylon sev
- 2 tsp black salt (kala namak)
- 2 tbsp tamarind sauce
Prepare
- 1 red onion, finely chopped
- 1 small potato, finely chopped
- 1 can chickpeas/garbanzo beans, drained and rinsed
- 1 bunch fresh coriander/cilantro, stems and leaves finely chopped
- 1 lemon, juice of
- 2 green chillies, finely sliced
- 1 tomato, finely chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a medium saucepan with a lid over medium heat. When the oil is hot, add the cumin seeds and cook until they turn dark brown, about 1–2 minutes. Then add half of the finely chopped red onion and cook for 5 minutes, stirring occasionally, until softened.
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Step 2.
Add the finely chopped potato, ground coriander, ground cumin, ground turmeric, chili powder, and salt to the pan. Stir well to coat the vegetables with the spices, and cook for 1 minute until fragrant.
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Step 3.
Add the drained and rinsed chickpeas and the measured water to the pan. Stir, then cover with the lid and bring to a simmer. Cook for 15 minutes, or until the potato is tender and the chickpeas are heated through, stirring once or twice to prevent sticking.
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Step 4.
While the chaat simmers, prepare the toppings: finely slice the green chilies, finely chop the tomato, and set aside the nylon sev, black salt (if using), and tamarind sauce (if using).
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Step 5.
Once the vegetables are cooked, remove the pan from the heat. Stir in the finely chopped fresh coriander (stems and leaves), lemon juice, sugar, and garam masala until well combined.
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Step 6.
Spoon the chaat into serving bowls. Let everyone add their own toppings: green chilies, tomato, nylon sev, black salt, and tamarind sauce to taste. Serve immediately on its own or with Bengali Plain Flour Puris.