Kala Chana Chaat

Kala Chana Chaat

Kala chana chaat recipe to treat yourself this Ramadan 🙂

 

one of the most famous chana chaats is the kala chana chaat, made with black chickpeas.

INGREDIENTS:

  • 1 cup dried black chickpeas (kala chana) or 2.5 to 3 cups cooked black chickpeas
  • 1 medium onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 small raw mango, peeled and finely chopped (optional) – the one i added was a little ripe
  • 1 to 2 green chilies, finely chopped or minced
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 teaspoon chaat masala
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 teaspoon dry mango powder (amchur powder)
  • 2 to 3 teaspoons lemon juice or add as required
  • ½ teaspoon black salt – add more if required
    some chopped coriander leaves for garnishing
  • STEPS:
  • Soak the dry chickpeas overnight or for 8-9 hours.
  • Once they are soaked, drain the water.
  • In a pressure cooker add the soaked chickpeas with enough water.
  • Pressure cook for 6-7 minutes or till the chickpeas are cooked well.
  • Once the pressure cooker cools down, drain the cooked chickpeas
    in a large bowl, add all the ingredients including the chickpeas.
    mix well.
  • Taste and if required add more of the spice powders or salt.
  • Garnish with some chopped coriander leaves. Serve Kala chana chaat warm,
    you can also refrigerate and serve the chana chaat cold.
  • Before serving Kala chana chaat just garnish with some coriander leaves and lemon wedges.

Kaala Chana Chaat is a common food item at iftar. Try this recipe to taste the chatpata chana flavour and treat your loved ones with this item.

Thank you.

 

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