Kala chana chaat recipe – a tangy chaat using black chickpeas. This delicious chaat is perfect for a quick and healthy snack or as a salad.
I love chaats and just the name of any chaat can make me hungry. But chaats generally include some deep-fried items. Though they taste good, they are not so healthy.
But having a healthier version like this kala chana chaat can be guilt-free and the best part is there is no compromise on the tangy taste of chaats.
Black chickpeas are fiber rich and also a good source of protein. This recipe is vegan and oil-free. Black chickpeas do take a longer time to cook than kabuli chana / white chickpeas but taste equally good. For this recipe you would only need to soak the chickpeas and then pressure cook them till they are soft. There is no other cooking involved in this recipe – just mix the ingredients and you have a healthy snack or salad.
The spices and freshly squeezed lemon juice give a tangy taste to this simple dish. The nutty flavor of black chickpeas gives a nice taste to the chaat and you will find it hard to stop with a single serving.
If you are looking for another black chickpeas recipe do check out jaisalmeri kala chana recipe.
For other chaat recipes do check out bread dahi vada | rajma chaat.
Black Chickpeas Chaat | Kala Chana Chaat Recipe
Kala Chana Chaat recipe
Ingredients
- 1/2 cup kala chana / dried black chickpeas
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1 green chilli
- 1/4 tsp roasted cumin powder / jeera powder
- 1 tsp chaat masala powder
- 1 1/2 tsp lemon juice
- 1/2 tsp amchur powder / dry mango powder
- Coriander leaves for garnishing
- Salt to taste
Instructions
- Soak the black chickpeas in enough water overnight or for around 7-8 hours.
- Drain the water. Then pressure cook the soaked black chickpeas with enough water and salt for 9-10 whistles on high flame or until it turns soft.
- Once the pressure is released, drain the water from the cooked black chickpeas and set aside.
- Meanwhile finely chop the onions, tomatoes and green chilli.
- While still warm, take the chickpeas in a large bowl. Add the chopped vegetables.
- Sprinkle the dry spice powders and add the lemon juice. Check for salt (we have already pressure cooked the chickpeas with salt) and add if required.
- Mix well and garnish with chopped coriander leaves.
- Kala chana chaat is ready to be served warm or cold.
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