I am so excited. I found a new chaat that I love, channa masala chaat! I woke up wanting all the chaat topping but on something hot. But not on samosas because I wasn’t feeling potatoes and I wasn’t really feeling something wrapped; I wanted hot and saucy. Kind of like the misal pav I made a while back. Back then Tejas had said that the misal pav was similar to another dish, so I asked him what that dish was but he couldn’t remember. I finally just started making the channa masala that I made before for samosa chaat. I changed it up a little, adding chaat masala and a pinch of cinnamon, and was almost done when Tejas came into the kitchen and said, Oh! That is like masala puri! Not totally satisfied with my chole, I began looking up masala puri. Well, it uses peas, not chole and no yogurt which I was very much craving, but I found a couple of other ingredients that I decided to add. One of my favorite recipe blogs is Aayia’s Recipes and she posted a version of the recipe here. The coconut caught my eye and a few other recipes called for garam masala. So here is the finished channa massala chaat!
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1 pinch hing (asofoetida)
1 small onion chopped
1/2 teaspoon ginger paste (you could also use fresh minced)
1 cube Trader Joe’s frozen garlic (you could also use fresh minced)
1/2 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon garam masala
1 1/2 teaspoon rajma or channa masala
1 teaspoon chaat masala
1/2 teaspoon amchur powder
1/4 cup desiccated coconut
1 cup crushed tomatoes
2 teaspoon sugar
1 can garbanzo beans drained
- Heat oil in a small saucepan and add jeera until toasty.
- Add hing and onions and cook onions until soft and brown.
- Add ginger and garlic, tumeric, chili powder, garam masala, rajma masala, chaat masala, amchur powder, and coconut, and cook for a minute or so.
- Add tomatoes, sugar and salt and cook for a few more minutes.
- Add channa and a little water and cook for 10-15 minutes.
Channa Masala Chaat
Yogurt thinned out with a little cold water
Sweet tamarind chutney (we use bottled from the Indian market)
Mint chutney (we use bottled from the Indian market)
- Break up puris into a bowl.
- Top with channa masala.
- Cover with a good amount of the yogurt.
- Add sweet chutney (quite a bit) and mint chutney (just a little).
- Top with onions and cilantro.
- Sprinkle with black salt.