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Aloo chana chaat served in a bowl.
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5 from 2 votes

Aloo Chana Chaat

Easy, healthy, extremely versatile Pakistani street style chickpea salad, the aloo channa chaat. One snack that is filling and you can never get bored off. 
Course Snack
Cuisine Indian, Pakistani
Diet Gluten Free
Keyword aloo channa chaat, channa chaat
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 283kcal


Chickpea Potato gravy

  • 3 cup cooked chickpea or 2 chickpea cans or 1 cup dry chickpea, cooked, see notes
  • 1 cup cubbed potato or as needed
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt or as needed
  • ½ cup water or more as needed

Yogurt sauce

  • 1 cup yogurt
  • 1 tablespoon sugar
  • ½ teaspoon chat masala


  • ¼ cup tamarind chutney recipe in notes
  • 1 onion chopped
  • 1 tomato chopped
  • ¼ cup corriander leaves chopped
  • 2 green chillies sliced, optional
  • Lemon juice
  • Papri
  • Chat masala
  • Red chilli flakes


  • Put all ingredients of chickpea potato gravy in a pot and cook for 5-7 minutes on medium heat until potatoes are soft. Remove from heat and set aside.
  • Mix all the ingredient of yogurt sauce in the bowl. Set aside.

To assemble:

  • In the serving bowl layer warm chana and aloo gravy. Cover with 3-4 table spoon sweet yogurt and 1 table spoon imli chutney. Finish with onions, tomato, cilantro, lemon juice, and chilies (if using). Garnish with chaat masala, red chilli flakes and crunchy papri. Serve immediately.


Chickpea: Use good quality fresh dry chickpeas and not old once, if cooking from scratch. Old ones tend to stay hard after cooking.
For softest chickpea, soak dry chickpea overnight with a pinch of baking soda. Once chickpea has puffed up, discard the water. Fill fresh water in the pot (enough water to cover chickpea completely and 1 inch above it). Boil chickpea with a small onion (cut in four parts) and salt until soft. You can also pressure cook. You should have a chick pea in a thick gravy with dissolved onions in the end.
Tamarind Chutney
2 tablespoon  tamarind 
4 tablespoon sugar
¼ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon red chilli
½ cup water
Put all ingredients in the saucepan and cook for 2 minutes until tamarind dissolves. Remove the seeds and strain the liquid to remove any particles. ( This is a quick tamarind chutney recipe but any sweet and thin imli chutney can be used.)


Serving: 1bowl | Calories: 283kcal | Carbohydrates: 52g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 755mg | Potassium: 648mg | Fiber: 9g | Sugar: 19g | Vitamin A: 485IU | Vitamin C: 22mg | Calcium: 145mg | Iron: 3mg