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Channa Chaat Bowl

Recipe by Ruba Yaseen on InstagramAdded 18 September 2026.

15 minutes to prep, 10 to cook. 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.

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Channa Chaat Bowl by Ruba Yaseen, a frame from the Instagram video

Method

  1. Boil the potatoes until tender, then let them cool slightly and mash them directly in each serving bowl.

    Kitchen notes · Added by ReelsMeals: The potatoes mash easily once tender. Let them cool slightly before mashing in the bowls.

  2. Rinse and drain a cup of canned chickpeas; set aside.

  3. Measure out one cup of mixed sprouts and give them a quick rinse.

  4. Dice the cucumber, chop the tomato, and thinly slice the onion; add them to a mixing bowl.

    Kitchen notes · Added by ReelsMeals: The diced vegetables and onion are evenly cut. Keep the pieces bite-sized for easy scooping.

  5. Add the mashed potatoes, chickpeas, mixed sprouts, cucumber, onion, and tomato to the bowl and toss gently to combine.

  6. In a small cup, whisk together the Greek yogurt with a splash of water (about 1‑2 tbsp) until smooth and pourable.

    Kitchen notes · Added by ReelsMeals: The yogurt mixture is smooth and pourable. Add the water gradually as you whisk.

  7. Drizzle the yogurt mixture over the salad, spreading it evenly.

  8. Spoon the homemade imli (tamarind) chutney over the top, using about one tablespoon.

  9. Sprinkle chaat masala, pomegranate seeds, and the finely chopped green chilli over the bowl.

  10. Squeeze the juice of one lime over the entire mixture for brightness.

  11. Finish by topping each bowl with two tablespoons of bhel mix for extra crunch.

    Kitchen notes · Added by ReelsMeals: The bhel mix remains crisp on top. Add it near serving time for crunch.

  12. Give the bowl a final gentle toss just before serving to distribute flavors.

  13. Serve immediately, or refrigerate for up to 30 minutes if you prefer a cooler salad.

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Ruba Yaseen made this.

The recipe comes from Ruba Yaseen’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Ruba Yaseen and want this changed? Email [email protected].

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