15 minChaat & street foodTimes are estimates, including soaking or resting where shown.
Chana Chaat
Chickpeas, potatoes and a bright tamarind finish.
Prep15 min
Cook15 min
Soak / rest10 min
Total40 min
Let’s get cooking.
- 01
Peel potatoes, cut into 1.5 cm cubes and boil in water for 10–15 minutes until tender. Drain and let them cool for 10 minutes. Rinse and drain cooked chickpeas.
- 02
Finely chop tomato, onion and coriander. Combine with cooled potatoes and chickpeas in a wide bowl.
- 03
Add lemon, chaat masala and tamarind chutney. Toss gently, taste and adjust the seasoning according to your pack. Serve fresh or keep chilled until serving.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
FROM THE AMSAL PANTRY
Prefer an Amsal blend? Follow the quantities and method on your pack, and adjust other salt and spices accordingly.
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All recipes15 min
40 min
5 hr