Bring the bold, vibrant flavours of Indian street food straight to your kitchen with this no-fuss, no-soak Chole Chaat. Crispy curry leaves, tangy ketchup, and warming spices wrap around tender chickpeas for a dish that’s equal parts snack, side, and crowd-pleaser. And the best part? It all comes together in under 20 minutes with pantry staples!
Ingredients
- 800g tinned chickpeas (drained – no soaking, no boiling!)
- 1 tbsp mustard seeds
- ¼ cup oil
- ¼ cup dried curry leaves
- 2 tsp red chili powder
- 2 tsp salt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric
- 1 tbsp danya jeera (coriander-cumin powder)
- 1 tsp sugar
- 4 tbsp ketchup (yes, really!)
- ½ cup water
- A handful of fresh coriander (for garnish)
Method
Wake up the spices
Start with a dry pan over medium heat.
Add 1 tbsp mustard seeds and toast until they begin to pop.
Quickly add ¼ cup oil and ¼ cup dried curry leaves. Fry for just 10 seconds until crisp and fragrant.
Chickpeas in – no prep, no stress
Add 800g drained tinned chickpeas straight into the pan.
We’re skipping the soaking and boiling—straight to flavour town!
Build the flavour
Add:
- 2 tsp red chili powder
- 2 tsp salt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric
- 1 tbsp danya jeera
- 1 tsp sugar
Give everything a good stir to coat the chickpeas in all that spice.
Let it cook for 30 seconds—you’ll smell the magic starting to happen.
The ketchup trick
Add 4 tbsp ketchup and stir well.
It adds a sweet and tangy glaze and makes everything glossy and delicious.
Keep the heat on medium so it caramelises nicely without burning.
Loosen and simmer
Pour in ½ cup water to create a light sauce and help the chickpeas steam.
Bring to a gentle boil, cover, and simmer for 5 minutes.
The sauce will thicken and cling to the chickpeas beautifully.
Finish fresh
Top with fresh coriander, and serve hot, warm, or even at room temperature.
Perfect on its own, in a wrap, or over crispy papdi or puris for full-on chaat vibes.
Crispy, Tangy, Spicy! Street-Style Chole Chaat
Crispy, spicy, and tangy! This easy Chole Chaat recipe uses tinned chickpeas and bold spices for a 20-minute Indian street food–style snack.
Ingredients
Instructions
-
Toast mustard seeds in a dry pan over medium heat until popping.
-
Add oil and curry leaves, fry 10 seconds.
-
Stir in chickpeas.
-
Add all spices, pastes, and sugar. Mix well.
-
Add ketchup, cook until chickpeas are coated and glossy.
-
Pour in water, simmer covered for 5 minutes.
-
-
Garnish with fresh coriander and serve hot.
