Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.


Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional


1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.


1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Matar Chaat Or Green Peas Curry

Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.

You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.

Already shared one dried peas or matar chaat Ghugni.

And some green peas recipe

Matar nimona

Beetroot green with peas and corn

Potato with green peas

Beetroot hummus with green peas

Matar kofta

I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.


Matar or green peas – 2 cup

Tomato – 1 medium

Green chilli – 3 – 4 or to taste

Ginger – 1 inch piece

Fresh coconut – 2 tablespoon grated, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Chaat masala – 1 teaspoon


Amchur or dry mango powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 teaspoon

Oil – 1 tablespoon

Salt to taste

Water – 1/2 cup

Lemon juice – 2 teaspoon or to taste


1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.

2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.

3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.

4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.

5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.

6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.

7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.

8. Serve hot with lemon wedges and onion slices.


1. Add green chilli according to your taste.

2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.

3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.

4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.

Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag #batterupwithsujata. I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Green Chickpea Or Hara Chana Curry / Ghugni

Green chickpea or hara chana curry or ghugni.
A very simple and easy yet delicious curry. We usually make ghugni with white peas. But its with green chickpeas. You don’t need to soak or boil. These fresh green chickpeas are tender and tasty. You can enjoy these as a chaat with black or pink salt, chaat masala, lemon juice and chopped onion. Or make ghugni like this.

Green Chickpeas are young garbanzo beans harvested at their peak of freshness and are nutrition packed!
They are high in fibre, and naturally low in fat, saturated fat, cholesterol, and sodium, promoting a healthy heart.
Being an excellent source of fibre, green chickpeas beans contribute to satiety, helping to maintain a healthy weight. They are an excellent source of folate (vitamin B9) and contain antioxidant vitamins A & C along with good-for-you phytonutrients. They are an all-natural non-allergenic fresh source of protein. A good source of iron, they contain other minerals such as magnesium, potassium, and calcium for healthy blood and bones.
Green Chickpeas are NON-GMO, gluten free and allergen free.
To read more about green chickpeas click here.

I have shared some of my brother’s recipe on my blog. But this time I got the recipe from my sister in law Arunima Gupta. I always get the aroma of my mother’s foods in her cooking.
Its a no onion recipe but used garlic. If you want you can omit garlic. It will be equally delicious without garlic.


Green chickpea – 250 gram

Tomato – 2 large, chopped

Green chilli – 2 – 3

Ginger – 1 inch piece

Garlic – 3 – 4 cloves

Salt to taste

Cumin seeds – 1/2 teaspoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Oil – 2 tablespoon

Ghee or clarified butter – 2 teaspoon

Water – 1 & 1/2 cup


1. Grind ginger, green chilli and tomato. Make a smooth paste.

2. Rinse and drain the green chickpeas and keep aside.

3. Heat oil in a pan. Add cumin seeds if using.

4. When the seeds starts to splutter add the ground paste.

5. Saute and add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder.

6. If you don’t have kashmiri red chilli powder then soak 3 dry red chilli in little water for 20 – 25 minutes. Blend in your blender or mixer grinder. Strain the water with a sieve and add in the curry. Its my brother’s method I have mentioned in my broccoli malai curry recipe.
My sister in law also used it. But I have used kashmiri red chilli powder this time.

7. Saute the spices until oil leaves the sides.

8. Add green chickpeas and salt. Saute for 2 minutes or till dried up.

9. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes. Stir in between.

9. Remove the cover. If it runny cook on high heat for a few minutes or till you get your desired consistency. It should be thick curry.

10. Or if you want more gravy then you can add little more water.

11. Add a dollop of ghee or clarified butter, mix and remove from heat.

12. Serve hot with lemon wedges and finely chopped onion or onion slices.

1. If you want you can skip garlic. And make no onion garlic curry.
2. Use chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ghugni And Aloo Kabli Or Chaat 

Ghugni and aloo kabli or chaat. 

Both are famous chaat of Bengal. You will love the tongue tickler taste. 

Whenever I visit any city try to taste the street food like different types of chaat. 

Every city of India has it’s own famous chaat. Like vada pav or pav bhaji, tikki chaat, papri chaat, dahi bhalle or dahi bade, golgoppe or fuchka/pani puri etc. The list is never ending. 

In Kolkata you can find lots of variety of street food. Like fuchka, different types of rolls, ghugni, aloo kabli or aloo chaat etc. 

According to NDTV Food ” It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!”

Our this week’s #Foodiemonday #bloghop theme is chaat. And I am sharing two most famous and everyone’s favourite ghugni and aloo kabli or aloo chaat. 

Ghugni and aloo kabli both are tangy, spicy and tongue tickler. You can easily make them at home.

Ghugni is made of soaked and boiled dried peas. I have made it with onion garlic but you can omit onion garlic if you like. But don’t forget to add the dry spices. 

Aloo kabli or chaat is a most easy to make yet yummy. Even kids can make it if boiled potatoes are ready. I remember it was one of my favourite food in our school canteen. 


Recipe of ghugni 

Dried peas – 2 cup 

Coconut – 1/4 cup chopped in small pieces 

Onion – 1 large finely chopped 

Garlic paste – 1 teaspoon 

Ginger – 1 inch piece 

Green chilli – 2-3

Tomato – 2 large chopped 

Cumin powder – 1 teaspoon 
Coriander powder – 1 teaspoon 

Turmeric powder – 1/2 teaspoon 

Roasted spices powder or bhaja moshla – 1 teaspoon 

Dry mango powder or amchur – 1-2 teaspoon 

Red chilli powder – 1/2 teaspoon or as per your spice tolerance 

Lemon juice  – 2 teaspoon 

Mustard oil – 3 tablespoon 

Salt to taste 

Black pepper powder – 1/2 to 1 teaspoon 

Chat masala – 1 teaspoon 

Coriander leaves – handful chopped 

Pink salt for sprinkle 

Tamarind/imli chutney, green chutney, lemon juice, chopped onion, green chilli, cucumber, tomato and coriander leaves for sprinkle before serving. 
Shredded coconut for garnishing 


Wash soak the dried peas at night. Next day boil them in pressure cooker. Add 2 glasses of water. Switch off the flame after 2 -3 whistle. Don’t overcook. Mine done in 3 whistle. 

For bhaja moshla dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6 – 7 dry red chilli. Roast until fragrant and lightly change the colour. Spices shouldn’t burn. When it cool down grind and store in a airtight container. 

Grind tomatoes, green chilli and ginger. 

Heat oil in a pan. Fry the coconut pieces and remove from oil. Add the chopped onion in same oil. Saute till it becomes pink. Add garlic paste and ground tomatoes, green chilli and ginger, I have used 2 green chilli but you can use more if you like it hot.

Saute and add salt, cumin powder, coriander powder, black pepper powder, turmeric powder and red chilli powder. Saute till oil leaves the sides. Stir continuously. 

Now add the boiled dry peas. Mix well. Add water as require. Don’t make it runny it should be thick. Add fried coconut pieces. Keep 1 tablespoon for garnish. Let it boil and cook on simmer for 7 – 8 minutes.

 Remove from heat and add lemon juice, chat masala,bhaja moshla or roasted spices powder and dry mango powder or amchur. Mix well. Taste and adjust the seasoning. 

Take out in serving bowl. sprinkle pink salt, lemon juice and chopped coriander leaves.
 Serve hot with chopped onion, little bhaja moshla or roasted spices powder, fried coconut pieces, chopped tomato, cucumber and Tamarind/imli chutney. I have used Maggie imli sauce, you can use homemade imli chutney and green chutney. Sprinkle shredded coconut and chopped green chilli if you like it hot. 

Aloo kabli or aloo chaat recipe 

Potatoes – 2 large or 4 medium 

Black salt to taste 

Bhaja moshla or roasted spices powder – 1 teaspoon 

Lemon juice – 2 – 3 teaspoon 

Dry mango powder or amchur – 1 -2 teaspoon 

Tamarind/imli chutney or Tamarind/imli water – 1 teaspoon 

red chilli powder – 1/2 teaspoon or to taste 

Chat masala powder – 1 teaspoon 


Boil and peel the potatoes. Chop in cube or make round pieces. Mix all the ingredients.  Before serving sprinkle roasted spices powder or bhaja moshla, pink salt, lemon juice and chopped coriander leaves and green chilli. 

Serve with lemon wedges to squeeze over it. You can mix roasted ground nut or boiled chick peas with the potatoes. 
Enjoy the hot and tangy taste. 

Note –

You can adjust the lemon and chilli according to your taste. Increase or decrease the hot and tanginess as per your taste in both dishes.