Chana Chaat With Pomegranate & Yoghurt |

Chana Chaat With Pomegranate & Yoghurt

Favourites 23

Prep Time: 15 Minutes | Cooking Time: 20 Minutes

Serves 4

Chaat is a vibrant medley of textures and flavours, a popular street food and special occasion dish alike that's ideal for a tasty lunch. If you can't find brown chickpeas, use standard chickpeas.


For The Chaat Mix:

  • 50g of peanuts
  • 1 tsp of coconut oil
  • 2 small red onions, finely chopped
  • 1 green chilli, finely chopped
  • 250g of potatoes (2 medium potatoes), steamed, peeled and cubed
  • 1 x 400g can of drained brown chickpeas (kala chana) (240g drained weight)
  • ½ tsp of garam masala
  • ½ tsp of chaat masala
  • 1 tsp of Himalayan salt or sea salt
  • Handful of coriander (cilantro)
  • Juice of ½ lime
  • 1 green apple, cored, peeled and finely chopped
  • 1 raw green mango, finely chopped, optional

For The Yoghurt Drizzle:

  • 8 tbsp of natural yoghurt
  • ¼ tsp of Himalayan salt or sea salt
  • Sprinkle of red chilli powder

To Garnish:

  • 8 tbsps of tamarind & date chutney
  • Popped mamra
  • Coriander leaves, chopped
  • Pomegranate seeds


  1. To make the chaat, first, place the peanuts in a small saucepan of boiling water and boil for 10–15 minutes, then drain.
  2. Melt the coconut oil in a saucepan, add the onions and green chilli and fry, stirring on a medium heat for a couple of minutes. Before the onions go brown, add the rest of the ingredients apart from the apple and mango and stir for a few minutes on a low heat, then remove from the heat.
  3. To make the yoghurt drizzle, mix together the yoghurt and salt in a small bowl. 
  4. When ready to serve, mix the chopped apple and mango, if using, into the warm chaat mix and divide between 4 serving plates. 
  5. Drizzle 2 tablespoons of tamarind & date chutney and 2 tablespoons of yoghurt drizzle over each plate, then sprinkle with popped mamra, coriander (cilantro) leaves and pomegranate seeds.

Recipe courtesy of Saffron Soul by Mira Manek (Jacqui Small, £20)