If you are like me, you'd never say no to Indian street foods. If there are dishes that excite every taste bud, it's got to be street foods, and that's what makes them so irresistible!
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.
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!
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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
Black chana: You can easily find black chana or Kala chana in any Indian grocery store.
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.
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.
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.
In a large bowl, mix together all the chaat ingredients -
Cooked black chickpeas, chopped onions, tomatoes, cucumbers, mint leaves, cilantro, and spices.
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.
Recipe FAQ
Kala chana is also called black chickpeas or black garbanzo beans.
If you don't have black salt, you can use regular table salt or pink Himalayan salt.
Yes, you can be ready with black chickpeas. Soak and cook the black chana in advance. Store it in the fridge for up to four days. When ready to make chaat, simply mix all the ingredients and serve.
Kala chana chaat will last for up to 24hrs in the fridge. After that, the avocados will start to brown.
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 juice
- If 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
Kala Chana Chaat
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup dry black chana
- ½ cup chopped cucumber
- 1 tomato chopped
- ½ cup chopped onions
- 2 avocados cubed
- 1 tablespoon chopped mint leaves
- 1 tablespoon cilantro chopped
- ¾ teaspoon black salt or pink salt
- ½ teaspoon chaat masala powder
- ½ teaspoon chili powder (medium spicy)
- 2 teaspoon lemon juice
- ¼ teaspoon amchur powder
- ¼ tsp roasted cumin powder (if you desired)
Instructions
- Soak the black chickpeas overnight or for at least six hours before cooking them. This will help to cook them faster and evenly.1 cup dry black chana
- 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.
- In a large bowl, mix together all the chaat ingredients - cooked black chickpeas, chopped onions, tomatoes, cucumbers, mint leaves, cilantro, and spices.½ cup chopped cucumber, 1 tomato chopped, ½ cup chopped onions, 1 tablespoon chopped mint leaves, ½ teaspoon chaat masala powder, ½ teaspoon chili powder (medium spicy), ¼ teaspoon amchur powder, ¼ teaspoon roasted cumin powder (if you desired), 1 tablespoon cilantro chopped
- Add the sliced or cubed avocados, lemon juice, and pink or black salt. Mix everything.2 avocados cubed, 2 teaspoon lemon juice, ¾ teaspoon black salt or pink salt
- Serve the Kala chana chaat immediately, or store it in the fridge for later.
Notes
- 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 chili 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 juice
- If 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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