Pakistan – Special Dahi Chana Chaat

By Adan Umar

INTRODUCTION

Chana chaat is a very popular snack which is originated in Indian Subcontinent in 17th century. In Indian subcontinent every area had its own special dish and chaat was one of the most famous dishes among them. Basically chana chaat is a mixture of a lot of things like potatoes, chick peas, yogurt and many more. Chana chaat became famous in Uttar Pradesh and then chana chaat spread in not only different cities but in many countries like Pakistan, Bangladesh and Nepal etc. Chana chaat is mostly found in road side stalls in many countries. The word chaat is derived from Hindi. There are many different varieties of chaat like aloo chaat, chana chaat, bhel puri etc. chana chaat is one of the most easiest and quick dish to make. We only have to mix everything and serve it. The main ingredient of chana chaat is channay which is called as chick peas.

Ingredients

-Chanay (Chickpeas) = ½ kg
-Pani (Water) = as required
-Baking soda = ½ tsp (optional)
-Pani (Water) = as required
-Namak (Salt) = ½ tablespoon
-Besan (Gram flour) = 2 tablespoon
-Zarda ka rang (Yellow food color) = ¼ tablespoon
-Chaat masala = ½ tablespoon
-Lal mirch powder (Red chili powder) = 1 tablespoon or to taste
-Lal mirch (Red chili) crushed = ½ tablespoon
-Zeera (Cumin seeds) roasted & crushed = 1 tablespoon
-Sabut dhania (Coriander seeds) crushed = ½ tablespoon
-Imli pulp (Tamarind pulp) = ½ Cup
-Chanay (Chickpeas) boiled = 3 Cups
-Pyaz (Onion) chopped = ½ Cup
-Tamatar (Tomato) chopped = ½ Cup
-Hari mirch (Green chilies) = 2
-Hara dhania (Fresh coriander) chopped
-Aloo (Potatoes) cubes = 1 Cup

Assembling

-Aloo (Potatoes)
-Dahi (Yogurt) whisked
-Papri
-Chaat masala to taste
-Hara dhania (Fresh coriander) chopped

Procedure

-In bowl, add chickpeas, water, baking soda and mix, cover and let it soak for overnight on your counter then drain the chickpeas and wash with tap water.
-In pressure cooker, add soaked chickpeas, water, salt, mix well and bring it to boil, cover and pressure cook for 20 minutes or until the chickpeas are tender then drain.
-Let them cool down.
-Can be stored in freezer for up to 1-2 months.
-In wok, add water, gram flour and whisk well. -Add yellow food color and mix well.
-Add chaat masala, red chili powder, salt, red chili crushed, cumin seeds, coriander seeds, mix well and cook for 1-2 minutes.
-Add tamarind pulp and mix well.
-Add boiled chickpeas and give it a good mix.
-Add onion, tomato, green chilies, fresh coriander and mix well.
-In saucepan, add water, yellow food color, potatoes, mix well and boil until potatoes are tender (approx. 15-18 minutes) then drain.

Assembling

-In serving dish, add chanay, boiled potatoes, yogurt, papri, chaat masala, fresh coriander & serve!

SERVINGS

It serves 4-5 people.