Chhole Sev Chaat

Do you ever have those days when you feel like having something filling, flavorful, colorful, sweet and sour, but you don’t want the dish to be heavy and not too filling. It’s one of those days when you don’t want those extra calories to pile up but, it’s hard to give up on that craving.

Well, this dish is for those days. To me, its a perfect weekend lunch. Our weekend lunch is difficult decision to make, specially on Sunday. My boys have sports and morning are always eggs, banana and milk or smoothies. After spending most of our day at sports ground and returning home at 2 PM, you can imagine the huge hunger pangs and growling stomachs.

At this point, serving my boys with kebabs or burgers is fine since they can easily digest it but the problem is that with 4 hours remaining in dinner, you want something filling but nothing too heavy. This dish is is perfect for those days.

Chhole/chickpeas are rich in fiber, vitamins and minerals. Mixing them up with tomato, onion, coriander leaves and few spices with yogurt, chutneys and sev make an excellent chaat which is satisfying to your belly and craving. A mouthful of delicious bites without the fear of adding extra calories.

Print Recipe

Chhole Sev Chaat

Chaat made with chickpeas and Yogurt

Votes: 2
Rating: 5
You:

Rate this recipe!

Cuisine

Indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 cups Chickpeas soaked for 8 hours and boiled
• 2 No. Onions medium size, chopped
• 1 No. Tomato chopped
• 3 No. Green chilies chopped
• 1/2 cup Coriander leaves chopped
• 1 cup Greek Yogurt whisked with 1 tsp sugar
• 2 tsp Coriander Mint Chutney
• 4 tsp Date Tamarind Chutney
• 1 cup Thin Sev
• 1/2 tsp Salt
• 1/4 tsp Kashmiri Red chili powder
• 1/2 tsp Chaat masala

Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients 2 cups Chickpeas soaked for 8 hours and boiled 2 No. Onions medium size, chopped 1 No. Tomato chopped 3 No. Green chilies chopped 1/2 cup Coriander leaves chopped 1 cup Greek Yogurt whisked with 1 tsp sugar 2 tsp Coriander Mint Chutney 4 tsp Date Tamarind Chutney 1 cup Thin Sev 1/2 tsp Salt 1/4 tsp Kashmiri Red chili powder 1/2 tsp Chaat masala

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Mix chickpeas, onions, tomato, green chilies and coriander leaves with salt, red chili powder and Chaat masala.

   
2. Divide into 4 portions. Add Yogurt on top of each.

   
3. Add green chutney and tamarind date chutney on all of them.

   
4. Garnish all 4 with thin sev on top.

   

Recipe Notes

• I usually soak and boil chickpeas and freeze them. I make packs of 2 cups each and  just defrost them when I need to use. It always makes it easier.