A savoury and tangy Indian street food meal, Chatpate Chole Chaat is made by combining spicy chickpeas (chole) with a variety of flavorful chutneys, crunchy garnishes, and aromatic spices.
This results in a dish that is both delicious and tart. It is the ideal dish to serve as a light snack or an appetiser at any event.
We’ve included a fresh rendition of the recipe here for your convenience.
Make Chatpate Chole Chaat at Home!
- 1 cup soaked, cooked chickpeas (chole).
- Chopped onion
- Chopped tomato
- 1 coarsely chopped green chilli (according to spice level)
- 2-tablespoon tamarind chutney
- 2 Tablespoon of Coriander-mint chutney
- 2-tablespoon yoghourt
- Chaat masala
- Toasted cumin powder
- Chilli powder
- Salt to Taste
- Chopped fresh coriander ( for garnish)
- Sev (crispy chickpea flour noodles) and Papdi (fried flour chips) for topping lemon wedges for serving
- Soak dry chickpeas (chole) overnight. This softens and speeds cooking. Cover the chickpeas with water.
- Drain and rinse chickpeas after soaking.
- For cooking chickpeas, there are two methods available: Pressure cooker and stove top.
- Pressure cooker method: Cover soaked and rinsed chickpeas with water in the pressure cooker. Salt the water for flavour. Close the pressure cooker lid and cook on medium heat for 15-20 minutes until chickpeas are cooked. Chickpea quality affects cooking time.
- Stovetop method: Cover soaked and rinsed chickpeas with water in a big pot. Salt the water. Bring the water to a boil over high heat, then lower to medium-low and simmer for 1-1.5 hours until the chickpeas are soft. Try mashing a chickpea to assess doneness.
4. Drain and chill the chickpeas after cooking. Rinse them with cold water to stop cooking and cool them faster.
5. Mix cooked chickpeas, chopped onions, tomatoes, and green chiles in a bowl. The onion adds sharpness, while the tomato adds juice and tang. Green chilies are spicy.
6. Add Tamarind chutney, green chutney, yoghurt, chaat masala, roasted cumin powder, red chilli powder, and salt to taste.
Taste and season as needed. Add chutney or spices to taste.
Your taste buds can make it spicy, tangy, or mild.
7. Serve chatpate chole chaat. Choose a broad, shallow dish to hold all the tasty toppings.
8. Sprinkle fresh coriander on the chaat. Coriander gives a refreshing herbal flavour and enriches the dish.
9. Sev should cover the chaat. Sev can be bought in Indian grocery stores.
10. Top chaat with papri, fried flour crisps. Papdi adds crunch and pairs well with other ingredients
11. Serve chatpate chole chaat immediately. Lemon juice adds tanginess to chaat. Lemon juice brightens the thick chutneys and spices.
Chatpate Chole Chaat tastes best when freshly prepared. Serve immediately for best flavour and texture.
Try different toppings and add-ons. Chopped raw mango, pomegranate seeds, cucumber, and finely chopped green chiles are typical additions. These ingredients freshen, crisp, and flavour the chaat.
Savour your homemade chatpate chole chaat’s flavours, textures, and spices!