Kala Chana Chaat
Kala chana chaat is perfect for all occasions, particularly as an evening or a great party snack.
Servings: 4
Calories: 182kcal
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.
Nutrition
Calories: 182kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 147mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg