BLACK CHANA CHAAT RECIPE | KALA CHANA CHAAT | BLACK CHICKPEAS CHAAT
easy black chana chaat recipe | kala chana chaat | black chickpeas chaat
Provided by HEBBARS KITCHEN
Categories chaat
Time 8h25m
Number Of Ingredients 27
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
Chole chaat or chana chaat is a tasty, tangy and easy chaat snack made from white chickpeas or chana, spice powders, onions, tomatoes, potatoes and lemon. You can also use canned chickpeas to make this chatpata chana chaat.
Provided by Dassana Amit
Categories Snacks
Time 5m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 238 kcal, Carbohydrate 42 g, Protein 11 g, Fat 3 g, Sodium 363 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving
CHANNA CHAAT
Chana Chaat is an Indian Chickpea salad packed with flavour and tastes amazing! This Is perfect for a Side Dish for when your having a Curry Night!
Provided by sanya_2010
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Drain and Rinse Your Chickpeas before putting them into a Fairly Large Bowl.
- Chop the Onions, Tomatoes, Cucumber, and Lettuce. Set Aside
- Boil the Sweet Potato, Eggs (If Using) and the Potatoes until Soft and Chop them into Cubes.
- Add the Chopped Onions, Tomatoes, Cucumber, Lettuce and the Potatoes to the Chickpeas and the 1tsp Of Sugar, Salt and pepper. Mix Well.
- Add the Yoghurt (If Using) and Mix Thoroughly so that the chaat is coated in the yoghurt.
- Now Add the Chaat masala and the Lemon Juice according to your taste and Mix well.
- Lastly, Chop the Coriander and Sprinkle over the top.
- Chill Well, Before Eating. (Can be Stored in the Fridge for up to 2 Days)
- Enjoy!:)
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