Kala Chana Chaat

Kala Chana Chaat

Introduction

Kala chana chaat is a spicy and savory chaat made with black chickpea, spices, onions and tomatoes. A perfect morning breakfast!!

Well, it can also go as a lunch.  It is very high in protein, fiber and will keep you full for a longer time.

Kala Chana Chaat

 

Its made with black chickpea and in India Kala = black and hence the name “Kala Chana Chaat”.

In India, you will find many stalls serving this super tasty chaat at railway stations or beaches.

I remember, once my husband and I chose to go for a road trip from Nanded to Pune and we came across a spot where a person had set his stall of black chana chaat just beneath a big banyan tree. The location itself was so unique that it caught our sight and we took a halt here. We had the best kala chana chaat at that stall and that too in such a pleasing and soothing environment beneath the banyan tree. Ohh, that’s so nostalgic. Later, we decided a couple of times to visit the same place but couldn’t actually make it happen.

Let’s get back to the recipe. This chaat is

— High in protein

— Vegan

— Gluten-free

— Sugar-free

You need to soak the kala chana overnight like we do for any other legume.

More chaat recipes you may like:

Corn chaat

Apple Fruit Chaat

Recipe

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Overall Time: 30 minutes

Ingredients

-2 cups of kala chana (Black Chickpea) , boiled

-2 tbsp of oil

-1 medium sized onion, chopped

-1 medium sized tomato, chopped

-2 large sized garlic, chopped

-3/4 tbsp of coriander powder

-3/4 tbsp of red chilly powder

-1 tbsp of garam masala

-1/2 tbsp of chat masala

-2 tbsp of coriander leaves, chopped

-1 tbsp of lemon juice

-Salt as per taste

-1/4 tbsp of black pepper powder

-2 to 3 tbsp of farsan

Step 1: After soaking black chana overnight, place it in cooker and pour 2 cups of water in it. Add 1/4 tbsp of salt to the cooker and start the flame.  After 4 to 5 whistles, switch off the flame and let the cooker cool.

Boil Kala Chana

Step 2: After cooling down cooker, drain water from kala chana.

Drain water

Step 3: Place 3/4 tbsp of coriander powder, 3/4 tbsp of red chilly powder, 1 tbsp of garam masala, 1/4 tbsp of chat masala in a bowl.

Places spices in Bowl

Step 4: Add 3 tbsp of water to the bowl and mix everything well.

Mix water into spices bowl

Step 5: Heat the pan and add 2 tbsp of oil.

Add oil to pan

Step 6: Add chopped garlic into the pan.

Add garlic to the pan

Step 7: Add all spices mixed in water (prepared in Step 3 and 4) into the pan.

Add spices from bowl to pan

Step 8: Now add boiled black chana to the pan ,add salt and saute it and let it cook for 1 to 2 minutes.

Add boiled black chana to the pan for making kala chana chaat

Step 9: Now transfer the cooked chana into a bowl.

Transfer boiled chana to mixing bowl

Step 10: Add chopped onions, tomatoes, 1/4 tbsp of black pepper powder, 1/4 tbsp of chat masala, 1 tbsp of lemon juice  and mix everything well.

Add onions tomatoes and spices to the mixing bowl

Step 11: Add chopped coriander and farsan into the bowl and mix everything again.

Add farsan and coriander for kala chana chaat

Kala Chana Chaat is ready to be served. It tastes great with yogurt (dahi).

kala chana chaat is ready

Key Points

1.Do not overcook the black chana as it will become mushy.

2. You can even add chopped green chilly to the chaat. If you wish to use it, then be careful as red chilly powder is also used in cooking. So, tyr to balance the spiciness.

3.You can even use plain shev instead of farsan.

4. You can even add boiled and crushed potatoes to the chaat when black chana is cooked in pan.

5. Instead of using plain salt, usage of black salt uplifts the taste of chaat.

Health Benefits

1.Rich source of protein

Black chickpea is a rich source of iron and boosts energy levels.

2.High in fiber

Fiber reduces the risk of constipation by reducing the strain on intestines.

3.Good for skin

It works wonder with skin as it fights ageing and wrinkles.

So give this chaat a try and let me know how it tasted.

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