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
- 29.6 ml vegetable oil
- 4.93 ml cumin seeds
- 1 red onion finely chopped
- 1 small potato finely chopped
- 9.86 ml ground coriander
- 9.86 ml ground cumin
- 4.93 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 1 can chickpeas/garbanzo beans drained and rinsed
- 150 ml water
- 1 bunch fresh coriander/cilantro stems and leaves finely chopped
- 1 lemon juice of
- 4.93 ml sugar
- 4.93 ml garam masala
- 2 green chillies finely sliced
- 1 tomato finely chopped
- 59.1 ml nylon sev
- 9.86 ml black salt (kala namak)
- 29.6 ml 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.
- 29.6 ml vegetable oil
- 4.93 ml cumin seeds
- 9.86 ml ground coriander
- 9.86 ml ground cumin
- 4.93 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 150 ml water
- 4.93 ml sugar
- 4.93 ml garam masala
- 59.1 ml nylon sev
- 9.86 ml black salt (kala namak)
- 29.6 ml 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
-
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.
-
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.
-
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.
-
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).
-
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.
-
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.