Kala Chana Chaat is a popular and nutritious Indian snack made from black chickpeas (kala chana) tossed with a mix of fresh vegetables, tangy spices, and flavourful chutneys. This chaat is a favourite street food and is often enjoyed as a healthy appetizer or a light meal. Known for its robust flavours and wholesome ingredients, Kala Chana Chaat offers a delightful combination of textures and tastes, making it a refreshing and satisfying snack.
Kala Chana Chaat
Table of Contents
Equipment
- Bowl
- Pressure Cooker
- Plate
- Measuring Cups
- Steel Kadhai
Ingredients
- 1 cup Chickpea
- 3 cup Water
- 3 nos Cinnamon
- 2 nos Bay Leaf
- 1 tsp Cumin powder Roasted and Grinded Cumin Powder
- 1 tsp Chaat Masala
- ½ tsp Black Pepper Powder
- 1 tsp Coriander Powder
- 1½ tsp Kashmiri Red Chilli Powder
- 1 tsp Black Salt
- 2 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- ¼ tsp Asafoetida
- 2 tbsp Grated Ginger
- 1 tsp Jaggery Powder
- 1 no Chopped Onion
- 1 no Chopped Cucumber
- 4 nos Chopped Tomato
- 1 cup Coriander leaves
- 1 no Lemon Juice
Instructions
- Take a bowl, add 1 cup Chickpea and wash it and soak in water for 10-12 hrs.
- Now drain the water from bowl and transfer the soaked chickpeas to a pressure cooker and add 3 cup Water. (Water level should be 1 inch above the chickpea level, depending on it change the quantity of water)
- Add 3 nos Cinnamon and 2 nos Bay Leaf. Close the lid heat on medium flame until first whistle and then lower the flame and cook for 6-7 more whistles.
- Turn off the flame and let the cooker cool down. Check if pressure is not left and open the lid.
- Check if the chickpeas are soft or not. If not add water and cook for 1-2 more whistles or until soft.
- Now in another bowl take 1 tsp Cumin powder,1 tsp Chaat Masala, ½ tsp Black Pepper Powder, 1 tsp Coriander Powder, 1½ tsp Kashmiri Red Chilli Powder, and 1 tsp Black Salt. Mix them thoroughly.
- Add hot water from pressure cooker and close the lid of pressure cooker. Mix the masala to a liquid consistency.
- In a Steel Kadhai take 2 tbsp Mustard Oil and heat on medium flame until it gets steam. Lower the flame and let it cool down a little.
- Now add 1 tsp Cumin Seeds, ¼ tsp Asafoetida and 2 tbsp Grated Ginger. Mix it and roast for a minute.
- Now transfer the liquid masala in steel kadhai and mix it on low flame until oil gets separated. It took 2 minutes.
- Now add cooked chickpea and its water (as per requirement). Close with lid and cook for 2 minutes on low flame.
- Now remove the lid and stir it on medium flame until thick consistency. It takes around 8-10 minutes
- Add 1 tsp Jaggery Powder and mix it.
- Now transfer chickpeas in a bowl and add 1 no Lemon Juice and mix it.
- Now add 1 no Chopped Onion, 1 no Chopped Cucumber, 4 nos Chopped Tomato, and 1 cup Coriander leaves. Mix them thoroughly.
- Garnish with Some Paneer Pieces and Peanuts which is optional. Kala Chana Chaat is ready.
Video
Notes
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Hmmm…. Bahut hi tasty aur healthy.