Output: Recipe: Calcutta Chana Chaat Bowl


Recipe: Calcutta Chana Chaat Bowl

Brief: Experience a harmonious mix of flavors from the city of Calcutta with the Jain Chana Chaat Bowl. This recipe uses readily available ingredients from an Indian kitchen making it a hassle-free and healthy option for your meals. The fusion of chickpeas, pomegranate and tangy tamarind creates an incredible taste sensation. Moreover, it’s a nutritious, filling, and vibrant dish that is also Jain-friendly. So, explore the simplicity and richness of Indian street food and fall in love with every spoonful of this delightful Bengali meal.


1. 1 cup boiled chickpeas
2. 1 medium sized chopped onion
3. 1 medium sized chopped tomato
4. 1/2 cup pomegranate seeds
5. 1 tablespoon tamarind paste
6. Salt, to taste
7. 1 teaspoon cumin powder
8. 1/2 teaspoon red chili powder
9. 1 tablespoon vegetable oil
10. Fresh coriander leaves for garnish


1. Heat the vegetable oil in a pan and add the chopped onions. Sauté the onions until they turn translucent.

2. Add the chopped tomatoes to the pan and cook until they turn soft and mushy.

3. Stir in the boiled chickpeas, tamarind paste, salt, cumin, and chili powder. Mix well so that the chickpeas are coated with the spices.

4. Cook this mixture for about 5-7 minutes and make sure everything is well combined.

5. Switch off the flame and let the mixture cool down for a minute or two.

6. Now, mix in the pomegranate seeds. This will add a sweet and tangy flavor to the dish.

7. Garnish your Chana Chaat with fresh coriander leaves and serve.

Enjoy your Calcutta Chana Chaat Bowl hot or cold, as a main course or as a snack. This is a versatile dish that can add a spark of flavor at any time of the day. Get ready for a truly Bengali experience right in the comfort of your home!

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