Layered 
Channa Chaat
Dip

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Channa chaat is a popular South Asian snack or appetizer where spiced chickpeas are mixed with ingredients like fresh veggies and spicy chutney.  It is the perfect mix of spicy, tangy, and sweet in every bite. The flavor and texture experience will definitely leave you asking for more. Not only is channa chaat delicious, but it is also nutrient dense since it is loaded with plant protein and fiber. 

 

I typically create a no-cook version of this recipe by tossing canned chickpeas with all the spices and toppings. Since this particular recipe is a dip version that includes a mashed chickpea layer, I cook the canned chickpeas for a few minutes to soften them so they are easy to mash. This recipe is simple to make and can be a perfect midday snack, side, or appetizer at your next event! 

Layered Channa Chaat Recipe

RECIPE PDF

Servings: Makes 3 small-medium cups

Prep Time: 10 minutes 

Cook Time: About 5 minutes

Total Time: 15 minutes

Author: Huma Naz

Layer 1: Channa Chaat/Chickpea Salad Base

  • 1 can of garbanzo beans

  • spices: 1/2 tsp. turmeric, 1/2 tsp. garam masala, 1/2 tsp. chaat masala, 1/2 tsp. chili powder, 1 tsp. coriander powder, 1/2 tsp. cumin seeds, black pepper/salt to taste (add more/less spices per  preference). 

Layer 2: Green Mint Chutney

You can purchase ready-made green chutney or make your own with these ingredients:

  • 1 serrano pepper

  • 1/3 cup of mint leaves

  • 1/4 cup cilantro

  • 1/2 small onion

  • 1 garlic clove

  • 1/4 tsp. chili powder, salt, pepper, cumin seed powder

  • 2 tbsp. lemon juice

  • splash of water 

Layer 3: Fresh Salad

  • 1 Persian cucumber, finely diced

  • 1 small tomato, finely diced

  • 1/3 of a small onion, finely diced

 

Layer 4: Toppings

  • 2 tbsp. cilantro, chopped

  • 1/3 cup plain yogurt

  • 3 tbsp. tamarind chutney

  • 1 lime, sliced 

  • 2 tbsp. pomegranate seeds (optional)

  • 3 tbsp. chevra (optional South Asian spicy/crunchy snack mix)

Directions

  1. For the chickpea base: Pour the can of garbanzo beans with the liquid in a pot on medium to high heat for about 5 minutes or until the chickpeas become fork tender. Drain the chickpea liquid and toss the chickpeas into a bowl with the spices. Mash the chickpeas until smooth while they are hot.

  2. For the chutney: Process all ingredients in a food processor until smooth.  Scrape the sides and add water as needed in between pulses to help create a smooth chutney. Skip this step if you have purchased a pre-made green chutney. 

  3.  For the salad: Finely chop all the veggies 

  4. Layer it up: Divide the mashed chickpeas into the base of each small-medium appetizer serving glass. Secondly, spread a layer of green mint chutney. Then, divide a scoop of the fresh salad into each glass. Lastly, add the toppings- dollop of yogurt, fresh cilantro, 1 tbsp. of tamarind chutney, a lime slice, and a sprinkle of optional crunchy chevra mix and pomegranate seeds. 

  5. Serve with whole wheat pita slices, papadi, or as is!

 

Recipe Notes:

  • You can store these in the refrigerator for 3-5 days in an airtight container.

  • Adjust spices per preference.

 
 
 
 
 
 
 
 
 
 
 
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