Chana Chaat Recipes

CHANA (CHICKPEAS) CHAAT

Steps:

• Boil and cut the potato into cubes.
• Finely chop the tomato and chilli and corriander leaves.
• Add them to the cooked chana.
• Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
• Mix well.
• Squeeze lime juice.
• Mix well once again.
• Garnish with corriander leaves.
• Serve chilled.

BLACK CHANA CHAAT RECIPE | KALA CHANA CHAAT | BLACK CHICKPEAS CHAAT

Steps:

• firstly, in a pressure cooker take 1 cup soaked kala chana. make sure to soak 1 cup black chickpea overnight.
• add ¾ tsp salt and 3 cup water.
• pressure cook for 8 whistels or until chana is cooked well.
• drain off the water and keep aside.
• in a kadai heat 2 tsp oil and saute 1 chilli till it turns aromatic.
• add in cooked chana and continue to saute for 2 minutes.
• keeping the flame on low and add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala, ¼ tsp aamchur, ½ tsp chaat masala, ¼ tsp cumin powder and ½ tsp salt.
• saute on low flame until spices turn aromatic.
• further mash off couple of chana to have good texture.
• transfer the spiced kala chana to a bowl.
• add 1 tbsp green chutney, 1 tbsp tamarind chutney and 2 tbsp curd. mix well.
• further add ½ onion, 2 tbsp tomato, 1 potato, 2 tbsp coriander and 2 tbsp mint.
• mix well making sure everything is combined well.
• plate the black chickpea over the plate.
• top with 1 tbsp curd, 1 tsp tamarind chutney, 1 tsp green chutney.
• also add 2 tsp onion, 2 tsp tomato, 3 tbsp sev and 1 tsp coriander.
• finally, kala chana chat or black chickpea chaat is ready to serve.

CHANA CHAAT

Steps:

• Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
• Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
• Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.
• Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.
• When the pressure falls on its own, then only remove the lid.
• Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.
• Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.
• Drain all the water and keep the cooked chickpeas aside.
• Peel the potato once it becomes warm. Then chop and keep aside.
• Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.
• Take the cooked chickpeas in a mixing bowl.
• Add all the spice powders - kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
• Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
• Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.
• Add 1 to 2 teaspoons lemon juice or add as required.
• Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.
• Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.