Channa Chaat Bowl
A vibrant, protein‑rich Indian chaat bowl packed with boiled potatoes, chickpeas, fresh vegetables, creamy Greek yogurt, tangy tamarind chutney, and crunchy bhel mix. It’s quick to assemble and perfect for a light dinner or a nutritious snack.
Recipe by Ruba Yaseen | Dubai Content Creator· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
25 min estimated total time for 2 servings.
Explore related saves
Ingredients
- 2 small boiled potatoes
- 1 cup chickpeas
- 1 cup mixed sprouts
- 1 cucumber
- 1 onion
- 1 tomato
- 5 tbsp Greek yogurt
- 1 tbsp imli chutney
- 1 tsp chaat masala
- 1 tbsp pomegranate seeds
- 1 green chilli
- 2 tbsp bhel mix
- 1 lime
Instructions
- 1Boil the potatoes until tender, then let them cool slightly and mash them directly in each serving bowl.
- 2Rinse and drain a cup of canned chickpeas; set aside.
- 3Measure out one cup of mixed sprouts and give them a quick rinse.
- 4Dice the cucumber, chop the tomato, and thinly slice the onion; add them to a mixing bowl.
- 5Add the mashed potatoes, chickpeas, mixed sprouts, cucumber, onion, and tomato to the bowl and toss gently to combine.
- 6In a small cup, whisk together the Greek yogurt with a splash of water (about 1‑2 tbsp) until smooth and pourable.
- 7Drizzle the yogurt mixture over the salad, spreading it evenly.
- 8Spoon the homemade imli (tamarind) chutney over the top, using about one tablespoon.
- 9Sprinkle chaat masala, pomegranate seeds, and the finely chopped green chilli over the bowl.
- 10Squeeze the juice of one lime over the entire mixture for brightness.
- 11Finish by topping each bowl with two tablespoons of bhel mix for extra crunch.
- 12Give the bowl a final gentle toss just before serving to distribute flavors.
- 13Serve immediately, or refrigerate for up to 30 minutes if you prefer a cooler salad.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Channa Chaat Bowl?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Channa Chaat Bowl recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Channa Chaat Bowl recipe come from?
- It was shared by Ruba Yaseen | Dubai Content Creator on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.