Chickpea Masala Chaat

Prep Time
24 hours
Cook Time
20 mins

We’re often told not to eat fried food and chaat is something every Indian loves. Here’s an oil-free nutritious version of a simple chaat for you to enjoy.

Credit: SHARAN


For the date tamarind chutney:

  • 2 cups pitted dates
  • ¼ cup tamarind paste
  • 1 cup water
  • 1 tsp red chilli powder
  • ⅛ tsp asafoetida
  • ¼ tsp roasted cumin seeds
  • 1 tsp unrefined salt

For the chaat:

  • 100 g cooked chickpeas (kabuli chana)
  • 2 medium-sized onions, finely chopped
  • 4 tomatoes, chopped
  • 3 – 4 cucumbers, finely chopped
  • 2 steamed/boiled potatoes, chopped
  • ½ cup sprouts (optional)
  • 4 tbsp chopped fresh coriander leaves


  1. Wash and soak the chickpeas for 8-10 hours or overnight.
  2. Rinse them and pressure cook them for 5-6 whistles with enough water to cover them and a little more. Drain and allow to cool.
  3. Rinse the dates, remove the seeds and place them in a saucepan. Add 1 cup water and cook for about 10 minutes on low heat.
  4. Cool and put it in a blender jar. Add chilli powder, asafoetida, tamarind paste, roasted cumin seeds and unrefined salt and blend to make a thick chutney.
  5. Place the chickpeas, chopped onions, tomatoes, cucumbers, potatoes, sprouts, and coriander leaves in a large mixing bowl and add a few spoons of the date and tamarind chutney. Mix it gently and garnish with coriander.


Note: The chutney can be stored in the freezer and used, as needed. When it is to be used, water can be added to obtain the required consistency. Always use a clean, dry spoon to remove the chutney from the jar.

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