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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.


  • * 1 kg salad potato
  • * 1-2 red or sweet onion
  • * 1 punnet cherry tomato, or 3-4 ripe, tasty tomato
  • * 1 red chilli
  • * cube of fresh ginger
  • * 1-2 tbsp of your favourite indian style spice blend
  • * 1 can chick pea
  • * juice from 2 lemon
  • * 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.

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