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Nov 6, 2012

Dahi Chana Chaat – Rida Aftab

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This Chickpea Chana chaat recipe is actually just like any other chana papris that we have had in Bohri Bazaar, Flamingo or Bahadurabad Karachi (Pakistan). This chickpea is an ancient legume which has been had for years, its a good source of protein and ideal for diets as even little amount keeps you full for quite long. When my husband wants to control weight he requests me for this particular one. I find it easy as there is nothing to cook, except for the small bondis that needs to be soaked in hot water. I prefer using canned chickpeas for this recipe. There is one more important ingredient ajwain or carom seeds in the masala which i had never used in any of my recipes ever and i guess the taste of it brought the actual chana papri zaiqa. Just give it a try.




Yogurt 1/2 kg

Boiled potatoes 2

Whole red chillies 6

Bondi soaked 1 cup

Tamarind pulp 1/2 cup

Whole coriander 1 tsp

Cumin Seeds 1 tsp

Carom Seeds 1 tsp

Green Chilli paste 1 tsp

Roasted cumin 2 tsp

Salt 1/2 tsp

Onion chopped as required

Tomato chopped with seeds removed as required

Green Chillies as required

Coriander leaves as required

Mint Leaves as required


Cut the boiled potatoes into cubes and put in a bowl.

Blend together yogurt and green chillies and add to  potatoes.

Roast together whole red chillies, cumin seeds, carom seeds (ajwain) and coriander seeds. i usually put them in microwave for about 1 minute, let it cool then crush them in a chopper.

I used three cans of chick peas and drained out the water.

Add chick peas to the p0tato and yogurt mixture.

Drain the soaked bondis and add to the chickpeas bowl and mix well.

Keep tomatos, onion, green chillies, mint and coriander chopped and ready for garnish.

Now thats my bowl.






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Appetizers · Iftar · Low Calorie · Recipes · Vegetarian

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