If you love tasty snacks, Kala Chana Chaat is a must-try! Made with black chickpeas, spices, and fresh ingredients, it’s a flavorful and healthy treat that’s perfect for any time of day.
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About Kala Chana Chaat
Kala Chana Chaat is a mouthwatering, healthy, and flavorful Indian snack that’s perfect for any time of day. Packed with protein, fiber, and a variety of spices, this chaat offers a burst of taste in every bite.
Whether you’re looking for a quick appetizer or a light meal, this recipe is sure to satisfy your cravings. Here’s how you can make this delightful chaat at home!
You may also like: Kala Chana Masala & vegetarian Kala Chana Kebab
Why You'll Love Kala Chana Chaat
Healthy and Guilt-Free: With wholesome ingredients like boiled chickpeas, fresh veggies, and minimal oil, it’s a guilt-free snack that’s both tasty and nutritious!
Packed with Protein: Kala chana (black chickpeas) are a great source of plant-based protein, making this chaat a filling and nutritious snack.
Full of Flavor: The combination of spices, fresh veggies, and tangy lemon juice creates a burst of bold flavors in every bite.
Quick and Easy: This chaat comes together in just a few simple steps, perfect for a fast snack or light meal.
Customizable: You can easily adjust the ingredients to your taste, adding fruits, nuts, or more spice for a personalized touch.
Ingredients
- 1 cup Kala Chana (Black Chickpeas)
- 1 medium potato (optional) – boiled and cubed
- 1 tablespoon mustard oil
- 1 teaspoon jeera (cumin seeds)
- 1 pinch hing (asafoetida)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon amchur (dried mango powder)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon Pink salt, to taste
- Salt & Pepper, to taste
- Water – reserved kala chana water (from boiling)
- 1 small red onion, chopped
- 1 plum tomato, chopped
- 1 green chili, chopped, to taste
- Fresh coriander leaves, chopped
- 2 teaspoon Fresh Lemon juice, to taste
- Optional add-ins: Pomegranate seeds, peanuts, green mango, avocado, or apple for extra crunch and flavor.
Method
Soak the Kala Chana Overnight: For best results, soak the kala chana (black chickpeas) overnight before boiling. This helps them cook faster and ensures they are tender. If you're short on time, a quick soak in hot water for about 1-2 hours will also work.
Pressure Cook Kala Chana: After soaking, drain and rinse the chickpeas, then boil them until tender.
Add the drained and rinsed kala chana to an Instant Pot or stovetop Pressure cooker. Add 1 bay leaf and 1 whole black cardamon, salt to taste and 2.5 cups of water for every 1 cup of soaked chickpeas.
For Instant Pot: Pressure cook for 30 minutes at high pressure with natural pressure release.
For Stove Top Pressure Cooker: After the first whistle, reduce the heat to low and cook for 30 minutes, then let the pressure release naturally.
Prepare the Oil Base: Start by heating 1 tablespoon of mustard oil in a pan. Once the oil starts to smoke, turn off the heat and allow it to cool slightly. This step helps bring out the unique flavor of mustard oil, which pairs beautifully with the spices in the chaat.
Add the Spices: Once the oil has cooled a bit, add the jeera (cumin seeds) and hing (asafoetida). Let them sizzle for a few seconds to release their flavors. Now, add the following dry spices:
Add Water: Pour in a bit of water – preferably the water you reserved from boiling the kala chana. This will help blend the spices and make a nice base for the chaat.
Mix the Kala Chana & Potatoes: Add the boiled kala chana (black chickpeas) to the spice mixture along with the boiled potatoes (optional, but they add a great texture). Stir everything well and cook for about 5 minutes to allow the flavors to blend.
Cool Down & Add Fresh Ingredients: Once the kala chana is well coated in the spices and cooked to perfection, remove the mixture from the pan and allow it to cool slightly. This ensures that it’s not too hot when you add the fresh ingredients.
Prepare the Chaat: Now, add in your chopped onions, tomatoes, green chili, and fresh coriander leaves. Squeeze in some fresh lemon juice for a tangy punch. You can also add optional ingredients like pomegranate seeds, peanuts, green mango, or apple for an extra burst of flavor and crunch!
Mix and Serve: Give everything a good mix, ensuring all the ingredients are well combined. Serve your warm Kala Chana Chaat immediately and enjoy!
Kala Chana Chaat Benefits
Not only is this dish a treat for your taste buds, but it’s also packed with nutritional benefits. Kala chana is a great source of protein and fiber, making this chaat a filling and healthy snack. The addition of fresh vegetables, tangy lemon juice, and spices makes it even more irresistible.
This versatile dish can also be customized to suit your taste preferences – whether you like it spicier, tangier, or sweeter with added fruits.
Tips
- Soak the Kala Chana Overnight: For best results, soak the kala chana (black chickpeas) overnight before boiling. This helps them cook faster and ensures they are tender. If you're short on time, a quick soak in hot water for about 1-2 hours will also work.
- Adjust the Spices to Your Taste: Chaat is all about balancing flavors. Feel free to adjust the spice levels according to your preference. If you like it spicy, add more red chili powder or chopped green chilies. For a milder version, reduce the chili content.
- Use Freshly Roasted Cumin: For a stronger, more aromatic flavor, roast cumin seeds in a dry pan before adding them to the chaat. This enhances their flavor and adds a nice depth to the dish.
- Serve Immediately: Kala Chana Chaat tastes best when served immediately while its still warm and the ingredients are fresh and the spices are still aromatic. If you’re making it in advance, store it in an airtight container and keep the fresh toppings like onions, tomatoes, and coriander separate until you’re ready to serve.
- Add Lemon Just Before Serving: Squeeze fresh lemon juice just before serving to maintain its tangy freshness. If you add it too early, it may overpower the other flavors or make the chaat soggy.
Storage
If you have leftovers, store the kala chana mixture (without the fresh toppings) in an airtight container in the fridge for up to 1-2 days. Add the fresh ingredients just before serving to ensure the dish stays fresh.
Variations and Substitutions
- Vegetarian Protein Boost: Add paneer (Indian cottage cheese) cubes or tofu for a protein boost. This works well if you're looking to make the dish more filling or prefer a vegetarian protein source.
- Swap Mustard Oil for Other Oils: If you’re not a fan of mustard oil, you can use olive oil or vegetable oil instead. However, mustard oil gives the chaat a distinct, authentic flavor, so consider keeping it if you can.
- Use Other Legumes: You can substitute kala chana with boiled chickpeas (garbanzo beans), black-eyed peas, or kidney beans. The flavor will change slightly, but the recipe will still work beautifully.
- Vegan Options: The recipe is naturally vegan as long as you skip any dairy-based add-ins (like paneer or yogurt). If you want to make it richer, add a spoon of vegan yogurt instead of yogurt for an extra creamy texture.
- Fruits for Sweetness: For a sweet and savory balance, you can add apple chunks, pomegranate seeds, pineapple, or mango. These fruits add a natural sweetness that complements the spices perfectly.
- Extra Crunch: For a delightful crunch, try adding crushed papdi (fried dough crackers) or sev (crispy chickpea noodles) on top. These are traditional additions that make your chaat more indulgent.
- Add Yogurt for Creaminess: If you like creamy chaat, drizzle a bit of plain yogurt on top for extra texture. This makes the dish richer and adds a cooling element to balance the spices.
- Add Chutneys: Though this chaat tastes amazing even without sweet and spice chutneys. You can add some tamarind chutney or green chutney for a burst of flavor.
Frequently Asked Questions
Yes, you can make the kala chana base in advance, but it’s best to keep the fresh ingredients (onions, tomatoes, green chilies, coriander, etc.) separate. Add them just before serving to keep the chaat fresh and crunchy.
Yes! This recipe is naturally gluten-free. Just be sure to check that any add-ins (like papdi or sev) are also gluten-free if you're following a strict gluten-free diet.
Yes, you can substitute kala chana with boiled chickpeas (garbanzo beans), black-eyed peas, or kidney beans. The flavor will change slightly, but the recipe will still work beautifully.
Enjoy the burst of flavors with every bite of this warm, spicy, and tangy Kala Chana Chaat! Let me know how it turns out if you try it!
Kala Chana Chaat
Equipment
Ingredients
- 1 cup Kala Chana (Black Chickpeas) – dried
- 1 medium potato (optional) – boiled and cubed
- 1 tablespoon mustard oil
- 1 teaspoon jeera (cumin seeds)
- 1 pinch hing (asafoetida)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon amchur (dried mango powder)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon Pink salt ,to taste
- Salt & Pepper ,to taste
- Water – reserved kala chana water from boiling
- 1 small red onion ,chopped
- 1 plum tomato ,chopped
- 1 green chili ,chopped, to taste
- 2 tablespoon Fresh coriander leaves ,chopped
- 2 teaspoon Fresh Lemon juice ,to taste
- Optional add-ins: Pomegranate seeds ,peanuts, green mango, avocado, or apple for extra crunch and flavor.
Instructions
Soak the Kala Chana Overnight:
- For best results, soak the kala chana (black chickpeas) overnight before boiling. This helps them cook faster and ensures they are tender. If you're short on time, a quick soak in hot water for about 1-2 hours will also work.
Pressure Cook Kala Chana:
- After soaking, drain and rinse the chickpeas, then boil them until tender.
- Add the drained and rinsed kala chana to an Instant Pot or stovetop Pressure cooker. Add 1 bay leaf and 1 whole black cardamon, salt to taste and 2.5 cups of water for every 1 cup of soaked chickpeas.
- For Instant Pot: Pressure cook for 30 minutes at high pressure with natural pressure release.For Stove Top Pressure Cooker: After the first whistle, reduce the heat to low and cook for 30 minutes, then let the pressure release naturally.
Prepare the Oil Base:
- Start by heating 1 tablespoon of mustard oil in a pan. Once the oil starts to smoke, turn off the heat and allow it to cool slightly. This step helps bring out the unique flavor of mustard oil, which pairs beautifully with the spices in the chaat.
Add the Spices:
- Once the oil has cooled a bit, add the jeera (cumin seeds) and Hing (asafetida). Let them sizzle for a few seconds to release their flavors.
- Now, add the following dry spices: Turmeric powder, Red chili powder, Coriander powder, Amchur (dried mango powder), Roasted cumin powder, Pink salt, Regular salt & pepper to taste.
- Stir everything together and let the spices infuse the oil for a few seconds.
Add Water:
- Pour in a bit of water – preferably the water you reserved from boiling the kala chana. This will help blend the spices and make a nice base for the chaat.
Mix the Kala Chana & Potatoes:
- Add the boiled kala chana (black chickpeas) to the spice mixture along with the boiled potatoes (optional, but they add a great texture). Stir everything well and cook for about 5 minutes to allow the flavors to blend.
Cool Down & Add Fresh Ingredients:
- Once the kala chana is well coated in the spices and cooked to perfection, remove the mixture from the pan and allow it to cool slightly. This ensures that it’s not too hot when you add the fresh ingredients.
Prepare the Chaat:
- Now, add in your chopped onions, tomatoes, green chili, and fresh coriander leaves. Squeeze in some fresh lemon juice for a tangy punch. You can also add optional ingredients like pomegranate seeds, peanuts, green mango, or apple for an extra burst of flavor and crunch!
Mix and Serve:
- Give everything a good mix, ensuring all the ingredients are well combined. Serve your warm Kala Chana Chaat immediately and enjoy!
Notes
Tips
- Soak the Kala Chana Overnight: For best results, soak the kala chana (black chickpeas) overnight before boiling. This helps them cook faster and ensures they are tender. If you're short on time, a quick soak in hot water for about 1-2 hours will also work.
- Adjust the Spices to Your Taste: Chaat is all about balancing flavors. Feel free to adjust the spice levels according to your preference. If you like it spicy, add more red chili powder or chopped green chilies. For a milder version, reduce the chili content.
- Use Freshly Roasted Cumin: For a stronger, more aromatic flavor, roast cumin seeds in a dry pan before adding them to the chaat. This enhances their flavor and adds a nice depth to the dish.
- Serve Immediately: Kala Chana Chaat tastes best when served immediately while its still warm and the ingredients are fresh and the spices are still aromatic. If you’re making it in advance, store it in an airtight container and keep the fresh toppings like onions, tomatoes, and coriander separate until you’re ready to serve.
- Add Lemon Just Before Serving: Squeeze fresh lemon juice just before serving to maintain its tangy freshness. If you add it too early, it may overpower the other flavors or make the chaat soggy.
Storage
If you have leftovers, store the kala chana mixture (without the fresh toppings) in an airtight container in the fridge for up to 1-2 days. Add the fresh ingredients just before serving to ensure the dish stays fresh.Variations and Substitutions:
- Vegetarian Protein Boost: Add paneer (Indian cottage cheese) cubes or tofu for a protein boost. This works well if you're looking to make the dish more filling or prefer a vegetarian protein source.
- Swap Mustard Oil for Other Oils: If you’re not a fan of mustard oil, you can use olive oil or vegetable oil instead. However, mustard oil gives the chaat a distinct, authentic flavor, so consider keeping it if you can.
- Use Other Legumes: You can substitute kala chana with boiled chickpeas (garbanzo beans), black-eyed peas, or kidney beans. The flavor will change slightly, but the recipe will still work beautifully.
- Vegan Options: The recipe is naturally vegan as long as you skip any dairy-based add-ins (like paneer or yogurt). If you want to make it richer, add a spoon of vegan yogurt instead of yogurt for an extra creamy texture.
- Fruits for Sweetness: For a sweet and savory balance, you can add apple chunks, pomegranate seeds, pineapple, or mango. These fruits add a natural sweetness that complements the spices perfectly.
- Extra Crunch: For a delightful crunch, try adding crushed papdi (fried dough crackers) or sev (crispy chickpea noodles) on top. These are traditional additions that make your chaat more indulgent.
- Add Yogurt for Creaminess: If you like creamy chaat, drizzle a bit of plain yogurt on top for extra texture. This makes the dish richer and adds a cooling element to balance the spices.
- Add Chutneys: Though this chaat tastes amazing even without sweet and spice chutneys. You can add some tamarind chutney or green chutney for a burst of flavor.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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