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Bangladeshi chola bhuna chaat

By: Food writer and author Dina Begum

Published: 8 Aug 24
Updated: 20 Aug 24

Food writer Dina Begum shares her recipe for a chickpea and potato chaat, packed with colour and contrasting textures.

Dina says: “This recipe is based on a classic snack of sautéed chickpeas, enjoyed at home and as a street food in Bangladesh. The earthiness of the spiced black chickpeas is complemented by chunks of soft potato, tangy tomatoes and fiery chillies. The traditional sourvv element of this chaat comes from lime juice, which brightens up the richness of the chickpeas, and crunch is added by way of muri (puffed rice) and raw red onions.”

Loved this dish? You’ll also like Dina’s shingara chaat

Easy
August 2024

Test kitchen approved

Serves 4
Hands-on time 40 min

Food writer Dina Begum shares her recipe for a chickpea and potato chaat, packed with colour and contrasting textures.

Loved this dish? You’ll also like Dina’s shingara chaat

Nutrition: per serving

Calories: 290kcals
Fat: 9.1g (0.8g saturated)
Protein: 10g
Carbohydrates: 36g (4.1g sugars)
Fibre: 10g
Salt: 0.7g

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Ingredients

2 tbsp vegetable oil
1 small red onion, finely chopped
½ tsp salt
1 medium floury potato, such as maris piper or king edward, chopped into 1cm cubes
3 medium green chillies, chopped
½ tsp ground turmeric
½ tsp chilli powder
1 tsp ground cumin
¼ tsp garam masala
400g tin black chickpeas (also sold as brown chickpeas or kala chana), rinsed and drained
2 medium tomatoes, diced
3 coriander sprigs, chopped
Finely grated zest and juice 1 lime, plus wedges to serve
8 tbsp puffed rice (also called muri/murmura)

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Method

Pour the oil into a wide saucepan or frying pan (with a lid) over a medium heat. Add half the red onion and the salt, cook for 1 minute, then add the potato, half the chillies and the ground spices. Cook for 2 minutes.
Stir in the chickpeas and half the tomatoes, then pour in 100ml water. Cover, turn the heat down to low, then leave to cook for 6-8 minutes, stirring halfway, until the potatoes are tender but still holding their shape.
Mix in half the coriander and the lime zest and juice, then remove from the heat. Leave to cool for a few minutes before dividing the mixture among dishes. Scatter over the puffed rice and remaining onion, chillies, tomatoes and coriander. Finish with a slice of lime.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 290kcals
Fat: 9.1g (0.8g saturated)
Protein: 10g
Carbohydrates: 36g (4.1g sugars)
Fibre: 10g
Salt: 0.7g

delicious. tips

Dina’s tip: “If you can get hold of a gondhoraj lebu (Bangladeshi lemon), I’d recommend adding a finely chopped wedge of it when frying the mixture, as it adds a beautiful aroma and flavour to the dish.”