Puri chana chaat masala

Spiced chickpeas with puffed roti


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Chickpeas are the ‘chana’ element of this dish, flavoured with a spice mix known as ‘chaat masala’; the ‘puri’ are a puffed fried roti that brings it all together. I used to live on this in Nepal — one of those flavours I can always remember.

You can enjoy this dish hot or cold. To serve it warm, follow the recipe below; alternatively, serve it at room temperature, more as a salad.


  • 12 Puri, prepared and deep-fried according to the recipe
  • Tamarind chutney, to serve
  • coriander (cilantro) sprigs, to garnish

Chaat Masala

  • 2 teaspoons ground coriander
  • ½ teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon Chaat masala
  • 1 teaspoon amchur (dried mango powder)
  • ½ teaspoon cumin seeds, dry-roasted and ground
  • ½ teaspoon black salt, or plain salt

Chana Masala

  • tablespoons virgin coconut oil
  • 1 onion, finely diced
  • a thumb-sized knob of fresh ginger, peeled and cut into thin strips
  • 1 Indian green chilli, chopped
  • 1 ripe but firm tomato, diced
  • 400 g (14 oz) tin chickpeas (see tip), rinsed and drained


  • 500 g (1 lb 2 oz) plain yoghurt
  • 2 Lebanese (short) cucumbers, halved, seeded and very finely chopped
  • juice of 1 lemon
  • 1 small red onion, very finely diced
  • 1 teaspoon cumin seeds, dry-roasted and ground
  • ½ teaspoon diced green chilli
  • ½ teaspoon sea salt


Combine all the chaat masala ingredients in a bowl and set aside.

For the chana masala, heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion and ginger and cook, stirring, for 3–5 minutes, until the onion is translucent.

Stir in the chilli and tomato and cook for a further 2 minutes. Add the drained chickpeas and 2 teaspoons of the chaat masala; store the remaining spice mix in a small airtight jar for next time. Mix well and cook for about 3 minutes, or until the chickpeas are heated through. Taste and season with more salt if necessary.

Place all the raita ingredients in a bowl and mix together. Check the seasoning and season again to taste.

To serve, stack three puri on each plate, or on banana leaves if you want to be authentic. Spoon a dollop of the chana masala on top. Add a spoonful of tamarind chutney and a teaspoon of raita. Sprinkle with an extra pinch of the chaat masala, garnish with coriander sprigs and serve.