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Kaala Chana Chat

Kala Chana Chaat

Enjoy the tangy and nutritious flavours of Kala Chana Chaat, a vibrant Indian salad made with black chickpeas (kala chana), fresh vegetables, and a mix of zesty spices. This healthy snack combines boiled kala chana with chopped onions, tomatoes, cucumbers, and coriander, all tossed in a tangy dressing of lemon juice and chaat masala. Perfect for a quick snack or a light meal, Kala Chana Chaat offers a delightful blend of textures and flavours. Relish this wholesome and refreshing chaat, a delicious way to enjoy the goodness of black chickpeas and fresh veggies.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Soaking Time 12 hours
Total Time 13 hours 5 minutes
Course Snack
Cuisine Indian
Servings 5 People
Calories 195 kcal

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

Serve Fresh.
Keyword Healthy Chaat, Kala Chana Chaat