Channa chaat, Indian street food - great springtime eats
Preparation time
Cooking time
Total time
A salt, sour and healthy Indian street food that's easy to make and very more-ish. Channa chaat stores well in the fridge for a couple of days.
Recipe type: Side
Cuisine: Indian
Serves: 4 portions
  • 1 kg salad potatoes
  • 1-2 red or sweet onions
  • 1 punnet cherry tomatoes, or 3-4 ripe, tasty tomatoes
  • 1 red chilli
  • 2 inch cube of fresh ginger
  • 1-2 tbsp of your favourite Indian-style spice blend
  • 1 can chick peas
  • Juice from 2 lemons
  • 1 handful fresh coriander
  • Sea salt to taste
  1. Chop the potatoes into bite-sized pieces.
  2. Boil the potatoes until soft.
  3. Quarter the cherry tomatoes or cube large tomatoes into cubes about the same size as the potato pieces.
  4. Meanwhile, chop the onion and the chilli and put in a large bowl.
  5. Grate the ginger
  6. and prepare the spices and put in with the onion and chilli.
  7. When the potatoes are almost done, throw the chick peas into the water to warm through. (This step isn’t strictly speaking necessary. I like my channa chaat hot the first time I eat it and this helps it stay that way.)
  8. Drain the potatoes and chickpeas and mix in with the onion and spice mix.
  9. Pour over lemon juice and stir.
  10. Add coriander and sea salt when serving.
Recipe by Edinburgh Foody at