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Chana Chaat: A No-Cook High-Protein Hostel Snack

Chana chaat is one of the easiest and most budget-friendly protein-rich snacks you can make in a hostel or PG. If you already have boiled or ready-to-eat chana, all you need to do is chop a few vegetables, add some spices and mix everything together. It is crunchy, tangy and filling, takes only about 5 minutes, and best of all, requires no cooking equipment at all.

💰 About Rs. 30 per serving ⏱ 5 minutes 🥣 Bowl, spoon, knife
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Where to get boiled chana?

Buy ready-boiled or canned chana, or take boiled chana from the mess. Do not cook dry chana in a kettle or in your room. It needs a long, safe boil, which is not possible with hostel equipment.

Chana Chaat

A crunchy, tangy no-cook chaat made with boiled chana, onion, tomato and lemon, a cheap high-protein snack for hostel rooms.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Breakfast, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

1 cup boiled chana (kala chana or kabuli chana)
2 tbsp chopped onion
2 tbsp chopped tomato
1 tbsp chopped cucumber (optional)
1 small green chilli, finely chopped (optional)
1/2 tsp chaat masala
1/4 tsp roasted cumin powder (optional)
1 tsp lemon juice
salt, to taste
a few coriander leaves

Equipment

  • 1 bowl
  • 1 Spoon
  • 1 knife

Method
 

If you are using canned chana, drain it and rinse it under water.
    Put the chana in a bowl with the onion, tomato, cucumber and green chilli.
      Add the chaat masala, cumin powder and salt.
        Squeeze in the lemon juice and mix well.
          Top with coriander leaves and eat right away, so the vegetables stay crunchy.

            Notes

            Storage: Eat it fresh. Cut vegetables and lemon spoil quickly without refrigeration, so make only what you will eat. Use ready-boiled or canned chana, and do not try to boil dry chana in a kettle or in your room.
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            Safety and Storage

            Eat the chaat fresh, because cut onion, tomato and lemon spoil quickly without refrigeration. Use ready-boiled chana and rinse it before use. If you use canned chana, check the date, and throw the can away if it is swollen or leaking. Do not try to boil dry chana in a kettle or in your room. For more on safe food handling, you can read the FSSAI food safety guidance.

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