Kala Chana Chat

Delicious kala chana chaat served in a glass, highlighting nutritious ingredients and vibrant flavor.

Author:

Soniya Saluja

There are always a few dishes you grow up completely ignoring, and somehow those become the ones you crave most as an adult. Chana chaat was exactly that for me. As a kid in Mumbai, I'd walk past the

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Course: Snack

Cuisine: Indian

Keyword: chana chaat,, kala chana chaat

Prep Time: 5

Total Time: 5

Servings:

4 servings

Calories:

538kcal

Ingredients

2 cups boiled kale chane black chickpeas
1 small onion, finely chopped
1 tomato , chopped
1 boiled potato, diced
2 green chilies, finely chopped
6 -8 tablespoon raw mango, chopped
½ cup pomegranate arils

Salt to taste

1 teaspoon red chili powder
1 teaspoon roasted jeera powder
1 teaspoon chaat masala
1 tablespoon lemon juice
2 tablespoon tamarind chutney

Instructions

Prep the base: Add boiled black chickpeas to a large mixing bowl, ensuring they're cool and firm.
Add vegetables: Toss in chopped onion, tomato, green chilies, diced boiled potato, and pomegranate seeds.
Add mango: Mix in chopped raw mango pieces for tang.
Season: Sprinkle salt, red chili powder, roasted jeera powder, and chaat masala.
Add liquids: Drizzle lemon juice and tamarind chutney over the mixture.
Mix gently: Toss everything until evenly coated, keeping ingredients intact.
Garnish and serve: Top with fresh coriander leaves and serve immediately.

Video

Notes

Boiling the chana

Rinse your dry kala chana thoroughly under cold running water until the water runs clear.
Soak them in 4 to 5 cups of hot water for at least 4 hours, or overnight.
Once soaked, drain out that soaking water completely and give the chana one more rinse.
Add the soaked chana to your Instant Pot and pour in 4 cups of fresh water.
Close the lid, set the valve to sealing, and select Pressure Cook around for 13 to 16 minutes.
Natural release and you'll find perfectly cooked, tender kala chana ready

Take it to the next level by adding Pani from Pani Puri

Ingredients

For Pani recipe

1 cup mint / pudina
½ cup coriander
1 inch ginger
2 green chilies
½ cup tamarind chutney
1 teaspoon chaat masala
pinch hing / asafetida
1 teaspoon roasted cumin powder
½ lime juice
1 teaspoon black salt / kala namak
4 cup cold water

Instructions

Blend all the pani ingredients except water until you get a smooth paste.
You might need to add a tablespoon of water to help it blend.
Now add this paste to 4 cups of cold water and mix well.
Taste and adjust the salt, chili, or tamarind as needed.
Chill in the fridge for at least 1 hour before serving.

Nutrition