A tangy and spicy chaat recipe using kala chana or black chickpeas, with the juiciness of chopped tomatoes, the kick of chaat masala, bite of potatoes is kala chana chaat. Chaat recipes are so delightful. No one can say no to a chat especially if it is a healthy recipe for chaat. We are fond kala chana and therefore I often try black chana recipes. This one I made for Amy’s snack time and it was liked by one and all.
Kala Chana: You can use any variety of black chana for this recipe. It is important to cook it till soft. Black chickpea needs to be cooked in a pressure cooker. Kabuli chana is also used to make chaat. I will be posting that recipe soon.
Spices: Every chaat recipe needs a good chaat masala. Here is a chaat masala recipe you should try because it has the perfect balance of all the spices. Other than chaat masala; garam masala, red chili powder, and black salt have been used. Black salt instead of table salt should be used for chaat and salad recipes.
Other ingredients: Boiled potatoes, chopped onions, chopped tomatoes are other ingredients required for this recipe. Lemon juice and chopped coriander leaves are added at the end to pep it up.
Lots of chaat recipes are there on the blog. Be it the very popular aloo chaat recipe or another healthy recipe i.e. matar chaat recipe. You can view the collection here.
Serve it cold for evening snack followed by cardamom tea.
1.This recipe serves two persons.
2.Put ½ cup soaked kala chana in a pressure cooker along with salt to taste and enough water (up to 1 and ½ cup). Close the pressure cooker. Keep the flame high till first whistle. Thereafter reduce the flame and cook it on low flame for 30-40 minutes.
3.Once the pressure releases, open the pressure cooker. The kala chana must be soft. Strain the water and transfer the boiled black chana to a mixing bowl. Let it cool down.
Tips:The water in which kala chana has been boiled is very nutritious. You can add it to your dals/gravies/doughs.
4.On the other hand heat a pan and add 1 tbsp butter.
5.Add in 1 small chopped onion. Cook for 2 minutes till the onion sweats.
6.Next goes in a boiled and chopped potato. Cook for a minute.
7.Add in the spices, i.e. ½ of ¼ tsp of red chili powder and garam masala powder each. Switch off the flame. Let the mixture cool down.
8.Add the cooked onions and potatoes to the boiled kala chana along with black salt to taste and 1 chopped tomato. Mix. Check and adjust the seasoning.
9.Finish it off with a handful of chopped coriander leaves and lemon juice.
10.Serve cold or at room temperature. Bon appétit!
PREP TIME 10 minutes
COOK TIME 40 minutes
TOTAL TIME 50 minutes
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