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organic chaat masala indian spice

Chana Chaat Masala

  • Author: Thomas McGee
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


This recipe uses our Chaat Masala as the base flavor for this traditional Indian chickpea dish. This is a great weeknight meal that can be served with rice or naan and is even better as leftovers.


  • 2 cans of chickpeas drained and rinsed
  • 1 large can of tomato puree (about 29 ounces)
  • 1 onion-diced
  • 3 cloves of garlic-chopped fine
  • 12 inch piece of ginger-chopped fine
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/2 tsp cayenne (add more or less depending how hot you want it)
  • 2 tbsp cooking oil
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 11.5 tsp chaat masala
  • 2 tbsp butter or ghee (optional)


  1. Heat a large pot or dutch oven on medium heat
  2. Add oil and saute onion until translucent (5-10 minutes)
  3. Add garlic and ginger and continue to saute for 1 minute
  4. Add cumin, coriander, turmeric, cayenne, salt and pepper
  5. Stir to combine and gently roast spices being careful not to burn them (15-30 seconds)
  6. Add tomatoes and continue to stir and deglaze the pan
  7. Add chickpeas
  8. Allow to come to a simmer, cover and allow to simmer for 30 minutes
  9. Uncover and stir in Chaat Masala and allow to to reduce to your desired consistency
  10. Remove from heat and add butter if you are using it
  11. Garnish with fresh cilantro, chopped chilies, onions or what ever you enjoy
  • Prep Time: 20
  • Cook Time: 45