Dahi Chana Chaat is a delicious chaat made with chickpeas and potatoes topped with curds, green chutney and sweet tamarind chutney. I understand that this is the most regularly made dish by the Muslim community during Ramzan. As we are in the month of Ramzan, I thought of sharing this recipe today. Here goes the recipe for this mouthwatering chaat.
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List of ingredients
Chickpeas (Kabuli Chana)
Spices: turmeric powder, red chilly powder, cumin-coriander powder, chaat masala
Veggies: onion, tomato, potato
Flour : Besan (gram flour)
Green Chutney
Tamarind chutney
Curds
Flat crispy puris (papdis)
Sev
Fresh coriander
Step-wise recipe with pictures
Soak 1 cup kabuli chana (chickpeas) for 5 hours.
Pressure cook for 3 to 4 whistles. Keep aside.
Dissolve 1 tbsp gram flour in ¼ cup water and keep aside.
Heat a pan. Add a cup of water. When the water begins to boil, add turmeric powder, red chilly powder, cumin-coriander powder, besan mixture and mix well. Allow this to cook for 3 to 4 minutes.
Now add the boiled chana and salt and mix.
The chana should be coated well with the masala.
Add chopped onion and tomato and mix. Cook for 5 minutes. Â
To assemble the chaat, take a bowl or a serving plate. Add the masala chanas.
Add the boiled potato cubes.
Sprinkle chaat masala. Drizzle green chutney and tamarind chutney over it.
Drizzle the whisked curds.
Add the broken papdi pieces and sev.
 Garnish with chopped fresh coriander, chopped onion and chopped tomato and more chutneys. Serve immediately.
Recipe Card
Dahi Chana Chaat
Ingredients
For the masala channa
- 1 cup kabuli chana (chickpeas)
- ½ tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp cumin coriander powder
- 1 tbsp gram flour (besan)
- 1 small onion, chopped
- 1 small tomato, chopped
- Salt as per taste
Other ingredients
- 1 small potato, boiled and cut into small pieces
- 1 tsp chaat masala
- 2 tbsp green chutney
- 2 tbsp sweet tamarind chutney
- 6 to 7 tbsp curds, whisked well
- 5 to 6 papdis (flat crisp puris), broken into small pieces
- 4 tbsp sev
- 2 tbsp fresh coriander, chopped
- 1 tsp chopped onion
- 1 tsp chopped tomato
Instructions
- Soak 1 cup kabuli chana (chickpeas) for 5 hours.
- Pressure cook for 3 to 4 whistles. Keep aside.
- Dissolve 1 tbsp gram flour in ¼ cup water and keep aside.
- Heat a pan.
- Add a cup of water.
- When the water begins to boil, add turmeric powder, red chilly powder, cumin-coriander powder, besan mixture and mix well.
- Allow this to cook for 3 to 4 minutes.
- Now add the boiled chana and salt and mix.
- The chana should be coated well with the masala.
- Add chopped onion and tomato and mix. Cook for 5 minutes.
- To assemble the chaat, take a bowl or a serving plate.
- Add the  masala chanas.
- Add the boiled potato cubes.
- Sprinkle chaat masala.
- Drizzle green chutney and tamarind chutney over it.
- Drizzle the whisked curds.
- Add the broken papdi pieces and sev.
- Garnish with chopped fresh coriander, chopped onion and chopped tomato.
- Serve immediately.
More Chaat Recipes
Pani Puri
Ragda Patties
Samosa Chole Chaat
Sweet Potato Tikki Chaat
Peanut Chaat
Recipe Video
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