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Chana chaat

Jenny Chandler

A refreshingly tangy salad, perfect with flatbreads and yoghurt, or alongside barbecued meats or fish

Recipe Meta

Prep

15 mins

Cook

20 mins

Serves

4

Difficulty

Medium

Ingredients

  • 300g potatoes, peeled and cut into large pieces
  • 250g home-cooked chickpeas (or a 400g can)
  • 4 tomatoes, diced
  • 10cm piece of cucumber, diced
  • 1 small mango, peeled and diced (a ‘raw’ or unripe mango would be fabulous)
  • 2.5cm knob of fresh ginger, finely diced
  • ½ red onion, finely diced
  • 3-4 fresh green chillies, finely diced
  • 2 limes, juice and zest
  • 1 tsp grated jaggery (or muscovado sugar)
  • 1 tsp cumin seeds, toasted and crushed but not completely ground
  • 1 tsp coriander seeds, toasted and crushed but not completely ground
  • 1 tsp amchur (sour green mango powder)
  • A large handful of fresh coriander, roughly chopped

Method

Boil the potatoes in salted water until just tender, then dice roughly. Meanwhile, put the drained chickpeas into a large bowl with the diced tomatoes, cucumber, mango, ginger and onion. Taste your chillies before adding – the salad is usually pretty pokey, but the level of heat is up to you. Stir in the lime juice, zest, 1 tsp salt, sugar and spices.

Turn the diced potato into the salad (too much stirring and you’ll have a mushy mess) and sprinkle over the coriander. Check the seasoning. This should be mouth-puckeringly sour, so do add more amchur or lime juice if required.

Where to buy these ingredients