Kala Chana Chaat (Black Chickpeas Chaat )
Kala Chana Chaat is a tangy, spicy and refreshing snack which is very easy to make and healthier than other chaats. If you are tired of regular kala chana salad , then try this mouth watering Kala Chana Chaat which is made with boiled black chana , onions, tomatoes, green chillies and seasoned with yogurt , sweet tamarind chutney and spicy coriander chutney. You can use kala chana sprouts too for the recipe.
Kala chana is very high in protein and has very low glycemic index. It is very good for Diabetics. This chaat is healthier in comparison with other chaats as we are not frying any thing. Black chickpeas are really good for your overall health as they are high in antioxidants and fiber.
You can use store bought Tamarind chutney for the recipe. These days its easily available in Indian grocery stores.
Green chutney can be made by grinding together a bunch of green coriander with 2-3 green chillies, 1 small tomato, 1 small onion, lime juice, 1 tsp of sugar and salt.
Few Variations:
- Add vegetables according to your preference. You can add potatoes, cucumbers or raw mangoes.
- Adjust spice level according to the taste. You can skip green chilles if you want it less spicy.
- You can use white chick peas instead of black ones.
Kala Chana Chaat ( Black Chickpeas Chaat )
Ingredients
- 1 Cup Black Chick peas soaked over night and then boiled
- 1 Tsp Black salt
- 1 Tsp Chaat Masala plus a little extra to sprinkle in the end
- ¼ tsp Red Chilli Powder
- ¼ Tsp Roasted cumin powder
- 1 medium sized onion (red or pink ) Chopped finely
- 1 Medium sized Tomato Chopped finely
- 2 Tbsp Fresh Coriander leaves Chopped finely
- 1 Tbsp Lime Juice
- 1-2 Green chillies Chopped finely
- 2 Tbsp Pomegranate seeds
- ¾ Cup Yogurt Whisked
- ¼ Cup Green coriander Chutney Add more according to the taste
- ¼ Cup Sweet Tamarind Chutney Add more according to the taste
- 2-3 tbsp Thin sev/ Nylon Sev
Instructions
- Wash and soak the kala chana in water overnight or for atleast 6-7 hours
- After soaking drain the kala chana and pressure cook it with 3 cups of water for 3-4 whistles .
- Check if the chana is cooked by pressing between fingers. Drain the water , this water can be used for daals or soups.
- Add the boiled chickpeas to a bowl. Mix black salt, regular salt, chaat masala, chilli powder and roasted cumin powder
- Next , mix chopped onion, tomatoes and lime juice.
- Divide this mixture between 2-3 serving plates. Top with 2-3 tbsp whisked yogurt, green chutney , tamarind chutney, pomegranate seeds, chopped fresh coriander and thin sev.
- Sprinkle some chaat masala, roasted cumin powder, red chilli powder.
- Serve immediately and enjoy!!
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