Chaats have a perfect blend of spiciness, tanginess, salt, crunchiness and taste all in one bite which makes it a very popular and a much desired food for many. Chaats are my favourite as well and today, I am going to share a delicious recipe of chaat made with whole wheat pooris and chickpeas. I tasted this chana poori chaat at a chaat counter and was really impressed with its taste. So tried to make it at home as well. The chaat came out awesome and everyone at home simply loved it. Sharing the recipe here. I am sure my readers too will like it.


For the poori

1 cup whole wheat flour
1/2 cup fine sooji
1/4 tsp salt
water as needed
oil for frying

For the gravy

1 cup chickpeas
4 tbsp oil
1 onion finely chopped
3 tomatoes pureed
2 tbsp ginger garlic paste
1 1/4 tsp red chilli powder
1 tsp coriander powder
3 tsp chole masala (I used Aachi)
1 tsp salt (or to taste)
chopped coriander leaves

For the topping

1 onion finely chopped
Chopped coriander leaves
Fine sev


  • Wash and soak the chickpeas in water overnight.
  • Pressure cook with water and salt for 8 whistles or till soft.
  • Meanwhile take flour, sooji, salt and water in a bowl and knead to form a firm dough.
  • Roll out thin chapathis and use a circular lid or bowl to press over the chapathi to make 3 or 4 small pooris from one chapathi. 
  • In the same way make all the pooris and keep ready.
  • Heat oil in a pan and deep fry the pooris till golden in colour.
  • Transfer to a plate and on cooling crush into pieces. Keep ready for assembling.
  • Now to make the chana gravy, take half of the boiled chickpeas in a mixer grinder and grind to a smooth paste. Keep ready.
  • Heat oil in a pan, add onions and saute till they turn soft.
  • Add ginger garlic paste and saute till the raw smell goes.
  • Now add the masala powders and salt and mix well.
  • Add the tomato puree and cook till oil starts separating.
  • Add the ground chickpea paste to this and coriander leaves and mix well.
  • Finally add the remaining chickpeas and 1/2 cup water and bring to a boil.
  • Reduce heat and simmer for a couple of minutes.
  • Switch off the gas. Your chana gravy is now ready.
  • Now to assemble, take a bowl and add the crushed pooris.
  • Top it with a ladleful of chana gravy and top it with onions, sev and coriander leaves.
  • Serve hot.

You can also check out other chaat and snack recipes in my blog

Sweet corn chaat

 Raj Kachori

Chicken cutlet


Vegetable bread rolls

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