Yummy Doi Chana Chaat Recipe

Today, we’re excited to share a mouthwatering recipe for Karachi-Style Doi Chana Chat that’s not only easy to make but also a perfect addition to your Iftar table during Ramadan. This refreshing and tangy chat is packed with the goodness of boiled chickpeas, crispy fuchka, and a blend of tantalizing chutneys, making it an ideal dish to break your fast with. Join us as we take you through the step-by-step process of creating this delightful snack, which is sure to become a Ramadan favorite in your household.

Ingredients:
For the Yogurt Mix:

1 cup plain yogurt
¼ cup water
1 tbsp sugar
½ tsp black salt
For the Sweet Tamarind Syrup:

1 cup tamarind water
¼ cup + 2 tbsp sugar (to taste)
¼ tsp salt
¼ tsp roasted cumin
For the Coriander Chutney:

½ cup packed coriander leaves
¼ cup mint leaves
1 green chili
1 small garlic clove
Salt to taste
¼ cup water
1-2 tbsp lime juice
Small piece of boiled potato (1/8 of a potato)
For the Chat:

2 cups boiled chickpeas (or 2 cans)
1 small boiled potato, chopped
½ cup onion, chopped
1 small tomato, chopped
2 green chilies, chopped
1 tbsp coriander leaves, chopped
½ tsp freshly ground coriander powder
½ tsp chili flakes
½ tsp roasted cumin
½ tsp black salt
2-3 tbsp coriander and mint chutney
2-3 tbsp sweet tamarind chutney
Crispy fuchka or papri for topping
Chopped onion and tomato for garnish
Instructions:
Prepare the Yogurt Mix:

In a bowl, mix together the plain yogurt, water, sugar, and black salt until well combined and runny.
Make the Sweet Tamarind Syrup:

In a saucepan, combine tamarind water, sugar, salt, and roasted cumin.
Mix well and simmer for 4 minutes.
Mix 1 tsp of cornflour with 1 tsp of water and add a few drops to the syrup to thicken it.
Turn off the heat and add 1 tsp of lime juice.
Prepare the Coriander Chutney:

In a blender, add coriander leaves, mint leaves, green chili, garlic, salt, water, lime juice, and a small piece of boiled potato.
Blend well and set aside.
Assemble the Chat:

In a bowl, add boiled chickpeas, chopped boiled potato, chopped onion, chopped tomato, chopped green chilies, chopped coriander leaves, freshly ground coriander powder, chili flakes, roasted cumin, and black salt.
Add 2-3 tbsp of coriander and mint chutney and 2-3 tbsp of sweet tamarind chutney.
Mix everything well.
Pour the yogurt mix over the chat.
Top with crispy fuchka or papri.
Sprinkle a pinch of all the spices on top.
Garnish with chopped onion and tomato.
Enjoy this refreshing and easy-to-make Karachi-style Doi Chana Chat!

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