Tangy Masala Chickpea Chaat Recipe

Indian cuisine · 220 calories

Tangy Masala Chickpea Chaat recipe

About this recipe

Tangy Masala Chickpea Chaat is the ultimate Indian snack that’s perfect for any time of day. Packed with protein from boiled chickpeas and loaded with fresh vegetables like onions, tomatoes, and cucumber, this chaat is as nutritious as it is delicious. The sweet and tangy flavors of imli khajur chutney, paired with the warmth of Indian spices like chaat masala and roasted cumin, make this a flavor explosion in every bite. Garnished with crispy sev and juicy pomegranate seeds, it’s a textural delight that’s sure to please. Quick and easy to prepare, it’s ideal for busy professionals looking for a satisfying and wholesome snack. Serve it fresh for the best balance of crunch and zest!

Ingredients

  • 400G Chtoura Foods Boiled Chickpeas In Brine
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 250 g Cucumber
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 200 g Tata Sampann Meethi Imli Khajur Chutney Dip
  • 250 ml Keya Lemon Juice
  • - Ginger Powder
  • 25G Kp Mut Suk Mas
  • Pcs Everest Chaat Masala 12g
  • 50 g Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 ltr Saffola Gold Refined Cooking Oil Blend Of Rice Bran & Sunflower Oil
  • 100 g Flax Seeds (Jawas)
  • 150 g Ratlami Sev

Instructions

  1. 1. Heat 1 teaspoon of Saffola Gold Refined Cooking Oil in a pan on medium flame for 1 minute.
  2. 2. Add the boiled chickpeas to the pan and toss them gently for 2-3 minutes until slightly warm.
  3. 3. Transfer the chickpeas to a mixing bowl and allow them to cool for 5 minutes at room temperature.
  4. 4. Add finely chopped onions, tomatoes, and cucumber to the bowl with the chickpeas.
  5. 5. Sprinkle in the chopped green chili and fresh coriander leaves for a burst of flavor and aroma.
  6. 6. Stir in the Tata Sampann Meethi Imli Khajur Chutney Dip and freshly squeezed lemon juice for a tangy-sweet taste.
  7. 7. Add the ginger powder, Buknu spice blend, chaat masala, roasted cumin powder, and salt to the mixture.
  8. 8. Mix everything thoroughly to ensure the spices coat the chickpeas and vegetables evenly.
  9. 9. Gently fold in the pomegranate seeds for a pop of sweetness and vibrant color.
  10. 10. Transfer the chaat to a serving plate and garnish with a generous layer of crispy sev on top.
  11. 11. Serve immediately to enjoy the fresh crunch and tangy flavors at their best.