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AkBaat

Chana Chaat — Iftar's Fastest Crowd-Pleaser

The tangy chickpea chaat of Ramadan tables and summer evenings — boil, chop, toss. Serves 4.

· 1 min read

Prep: 20 minCook: 40 minTotal: 60 minServes: 4

Ingredients

  • 250g White chana, soaked overnight — buy at AkBaat
  • 1 cup total Onion, tomato, cucumber — diced
  • 2 tsp Chat masala — buy at AkBaat
  • to taste Green chillies + fresh coriander
  • 2 tbsp Lemon juice or sirka — buy at AkBaat
  • 1 Boiled potato, cubed (optional)

Instructions

  1. Boil soaked chana with salt until tender but intact — 35-45 minutes. Drain and cool fully.
  2. Toss with diced vegetables, potato if using.
  3. Dress: chat masala, lemon/sirka, chillies, coriander. Toss again.
  4. Rest 15 minutes — the chaat needs its marination minute.
  5. Serve cool, extra chat masala on the table.

Chana chaat is the iftar opener that costs pennies and disappears first — tangy, cold, and infinitely scalable.

Serving Suggestions

Iftar's first bowl beside the sharbat; summer evenings as the guest snack that beats biscuits. Papri or slanty crumbled on top is the street upgrade.

Storage

Undressed boiled chana refrigerates three days — dress portions fresh; dressed chaat wilts by next day.

Cook's Notes

Fully cooled chana takes the dressing better (warm chana drinks it and dulls). The double chat-masala move — tossed in, then table-side — is how the stalls do it.

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Frequently Asked Questions

Chanay jaldi galanay ka tareeqa?
Overnight soak is the honest answer; a pinch of baking soda in the boil shaves time but costs some texture. Pressure cookers do it in 15 minutes post-soak.