Kabuli Chana Tikki Chat | How to make Zero Oil Healthy Chat for Snacks

Kabuli Chana Tikki Chat is a delightful and health-conscious twist on the classic street food, sans oil, onion, and garlic. The star of this recipe is the Kabuli chana (chickpeas), transformed into flavorful tikkis without the need for any added oil. Meticulously seasoned with an array of aromatic spices, these tikkis are pan-fried or baked to perfection, creating a crispy exterior that complements the heartiness of the chickpeas. This no-oil adaptation ensures a light and wholesome experience without compromising on the rich taste.

Zero Oil Kabuli chana tikki chat
Zero Oil Kabuli chana tikki chat

To elevate the Kabuli Chana Tikki Chaat, vibrant and zesty chutneys play a pivotal role. The red chutney, bursting with the fiery Flavors of tangy tamarind, adds a spicy kick to the dish. Simultaneously, the green chutney, a refreshing blend of mint and coriander, introduces a cool and herby contrast. These chutneys not only enhance the overall flavour profile but also compensate for the absence of onions and garlic, ensuring that every bite is a harmonious balance of textures and tastes.

The final presentation involves arranging the no-oil Kabuli Chana tikkis in a plate. Drizzled generously with the red and green chutneys, the chaat becomes a colourful and wholesome feast for the senses. This health-conscious rendition of Kabuli Chana Tikki Chat proves that with a creative twist, one can savour the essence of a beloved street food favourite while adhering to specific dietary preferences.

Zero Oil Kabuli chana tikki chat

Kabuli Chana Tikki Chat

Enjoy the delightful flavors of Kabuli Chana Tikki Chat without oil, a healthy and delicious snack that combines spiced chickpea patties with tangy chutneys. Made from mashed Kabuli chana (white chickpeas) mixed with aromatic spices, these tikkis are baked or air-fried to perfection, ensuring a crispy texture without the need for oil. Topped with finely chopped onions, tomatoes, coriander, and a drizzle of mint and tamarind chutneys, this chaat offers a burst of flavors in every bite. Perfect for a guilt-free snack or light meal, Kabuli Chana Tikki Chat without oil is a nutritious and tasty treat that is sure to satisfy your cravings.
5 from 1 vote
Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Course Snack
Cuisine Indian
Servings 6 People
Calories 184 kcal


  • Vessel
  • Pressure Cooker
  • Bowl
  • Sieve
  • Whisk
  • Non-Stick Pan
  • Measuring Cups
  • Measuring Spoons


Kabuli Chana Tikki

  • 2 cup Kabuli Chana
  • 8 nos Black Pepper
  • 5 nos Clove
  • 1 no Star Anise
  • 1 inch Cinnamon
  • 1 no Bay Leaf
  • 1 cup Water
  • 2 tbsp Mango Powder
  • 1 tsp Cumin powder
  • 2 tbsp Corriander powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Kashmiri Red Chilli Powder
  • 2 tsp Black Salt
  • 1 tsp Garam masala
  • ¼ cup Flattened Rice Powder

Tamarind Chutney

  • ½ cup Tamarind
  • 1 tsp Corn Flour
  • ¾ cup Grated Jaggery
  • ½ tsp Black Salt
  • 1 tsp Fennel Seeds

Curd Mint Chutney

  • cup Curd
  • 1 tsp Cumin powder
  • ½ tsp Salt
  • 1 bunch Mint Leaves
  • 1 bunch Corriander Leaves
  • 2 nos Green Chilli


Kabuli Chana Tikki

  • Take a vessel and soak 2 cup Kabuli Chana for 12 hrs.
  • Drain the water and transfer kabuli chana to a pressure cooker.
  • Add 8 nos Black Pepper, 5 nos Clove, 1 no Star Anise, 1 inch Cinnamon, 1 no Bay Leaf and 1 cup Water. Close with lid.
  • Heat the pressure cooker on high flame until first whistle and then lower the flame and let it cook for 7-8 whistles.
  • Remove the lid and separate the Masala like Clove, Black pepper etc... Transfer cooked kabuli chana to a bowl and let it cool down.
  • Now add 2 tbsp Mango Powder, 1 tsp Cumin powder, 2 tbsp Corriander powder, 1 tsp Turmeric Powder, 1 tbsp Kashmiri Red Chilli Powder, 2 tsp Black Salt, 1 tsp Garam masala and ¼ cup Flattened Rice Powder. Mix it thoroughly.
  • Mash it with hands and use small quantities of water to form dough. I added around 1½ cup water.
  • Take small quantities and give it tikki shape.
  • Roast in a non-stick pan. Apply ghee which is optional. Tikki is ready.

Tamarind Chutney

  • Soak ½ cup Tamarind in a bowl for 1 hr.
  • Mash with hand and sieve the tamarind liquid to a bowl. Add 1 tsp Corn Flour and mix it.
  • Add ¾ cup Grated Jaggery, ½ tsp Black Salt, and 1 tsp Fennel Seeds. Turn on the flame and heat on medium flame until it gets a boil. Keep stirring.
  • Lower the flame and cook for 2 mins and turn off the flame. Let it cool down. Tamarind Chutney is ready.

Curd Mint Chutney

  • Take 1½ cup Curd in a bowl and whisk it for 5 minutes.
  • Mixer grind 1 bunch Mint Leaves, 1 bunch Corriander Leaves, and 2 nos Green Chilli to a thin green paste.
  • In the bowl add 1 tsp Cumin powder, ½ tsp Salt and Green Paste. Mix it with a whisk. Curd Mint Chutney is ready.

Kabuli Chana Tikki Chat

  • Take kabuli tikki in a plate and poke it with fork 4-5 places on one side.
  • Add a layer of Tamarind Chutney and a layer of Green Curd mint chutney.
  • Sprinkle Red Chilli Powder, Cumin powder and Coriander Leaves. Kabuli Chana Tikki Chat.



Serve fresh. Chutneys can be stored in fridge for 1-2 days.
Keyword Kabuli Chana Chat



Vessel https://amzn.to/3J4Esyh

Pressure Cooker https://amzn.to/43H9VQo

Bowl https://amzn.to/4axoKY6

Sieve https://amzn.to/4ay9L00

Whisk https://amzn.to/3Q0szxe

Non-Stick Pan https://amzn.to/3w3vQF7

Measuring Cups https://amzn.to/4abSLx1

Measuring Spoons https://amzn.to/4abSLx1


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