Today, I am sharing a recipe for one popular street food near and dear to me…Kala Chana Chaat! It’s a simple, easy-to-make snack that is perfect for all occasions. I agree to be sent email.
This low-fat, protein-rich dish is a versatile street food that can be adapted to your liking for spice and flavor. It’s ideal for all age groups and can be served as a side dish, salad, or appetizer. It’s the perfect snack to enjoy with tea or coffee in the evening! Try this Kala chana chaat recipe today!
Why this recipe works
Kala chana chaat is a simple and easy recipe to follow. It has simple, basic ingredients that are easy to buy. The recipe is versatile and can be served as a salad (black chickpeas salad) or as an appetizer. Due to the high protein nature, I do not see why it cannot be a meal replacement too. Kala chana chaat is perfect for all occasions, particularly as an evening or a great party snack. Chaat recipes are hugely popular across India and are made with a wide variety of ingredients. Generally, chaat is made with a combination of deep-fried sev and puris mixed with a spicy-sweet sauce like bhel puri, masala puri, or matar chaat recipes. However, it may also be prepared with inexpensive and nutritious ingredients. This black chana chaat recipe is one such easy variation. This black chana chaat recipe is 100% vegan and gluten-free. So, it can be enjoyed by people with different dietary restrictions.
Ingredients note
How to make this recipe
Soak the black chickpeas overnight or for at least six hours before cooking them. This will help to cook them faster and evenly. Black chickpeas have a nuttier taste and higher iron content than regular chickpeas. If you cannot find it, you can use regular chickpeas instead. Spices: I have used common chaat spices like cumin powder, red chili powder, and chaat masala powder. You can find all these spices in any Indian grocery store. Coriander powder and amchur powder are also other spices that can embellish the dish even more. Vegetables: I used chopped onions, tomatoes, cucumbers, avocados, mint leaves, and cilantro to garnish the chaat. You can also use diced potatoes and green chillies. Salt: I like to point out that using black salt (Kala namak) or rock salt gives the best flavor to this dish. Cook the black chickpeas in an Instant pot for 30 minutes on high pressure with 2 ½ cups of water. You can also cook them on the stovetop in a pressure cooker or saucepan for about 45 minutes to an hour. Once the black chickpeas are cooked, drain the water and let them cool down. Add the sliced or cubed avocados, lemon juice, and pink or black salt. Mix everything. Serve the Kala chana chaat immediately, or store it in the fridge for later.
Expert tips
Soak the black chickpeas overnight or for at least six hours before cooking them. This will help to cook them faster and evenly.Add some grated carrot, chopped green chilies, or diced potatoes to this chaat recipe.You can also use canned chickpeas or white chickpeas for this recipe.You could adjust the red chilli powder quantity to match your preference. All the spices and vegetables can be used per your taste and preference.You could substitute amchur powder with raw mango for a fresher flavor.if you prefer a slightly tangy taste, you could add a little bit of tamarind chutney or a few teaspoons of lime juiceIf you are using a stovetop pressure cooker for cooking chickpeas, cook for 7-8 whistles on high heat and let the pressure release naturally.You can also use sprouted Kala chana: You would soak Kala chana for at least 12 hours. Drain the water and wrap them in a clean cloth. Set it aside in a warm place for 24-48 hours until they sprout. Cook the Kala chana as per the recipe instructions.
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📖 Recipe
