Kala Chana Chaat Recipe – Chatpata Healthy Street Food
Introduction
Kala Chana Chaat is a delightful, high-protein street food that is as healthy as it is flavorful. This North Indian snack, made with protein-packed brown chickpeas (Kala Chana), is tossed in a medley of spices, fresh herbs, and a splash of tangy lemon juice. Its vibrant combination of ingredients offers a wholesome snack or appetizer, bursting with rich textures and savory flavors. Served chilled or at room temperature, this chaat is sure to tickle your taste buds with its perfect balance of spice, sweetness, and tang. It’s a great choice for anyone looking for a nutritious, vegetarian dish that’s both delicious and filling.
Kala Chana Chaat is also highly customizable to suit your preferences. You can add or adjust the spices and toppings as you like, making it a versatile option for any occasion.
Course
- Appetizer
Cuisine
- North Indian
Diet
- High Protein, Vegetarian
Ingredients
For Kala Chana (Brown Chickpeas) Base:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Potato (Aloo), boiled and cubed | 1 large |
| Tomato, finely chopped | 1 medium |
| Onion, finely chopped | 1 medium |
| Green Chilli, finely chopped | 1 small |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Black Salt (Kala Namak) | To taste |
| Lemon juice, freshly squeezed | 1/2 tablespoon |
| Sev (for garnish) | As needed |
For Date and Tamarind Chutney:
| Ingredient | Quantity |
|---|---|
| Dates, pitted and chopped | 1 cup |
| Tamarind Paste | 1/4 cup |
| Jaggery | 1/4 cup |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Dry ginger powder | 1/2 teaspoon |
| Black Salt (Kala Namak) | 1/2 teaspoon |
| Salt | To taste |
For Dhaniya Pudina Chutney:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves, chopped | 1/2 cup |
| Mint Leaves (Pudina), chopped | 1/2 cup |
| Ginger, chopped | 1/2 tablespoon |
| Green Chilli | 1 |
| Sugar | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~180 kcal |
| Protein | 6g |
| Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Fat | 3g |
| Sodium | ~300mg |
| Potassium | ~500mg |
| Vitamin C | ~20mg |
| Iron | ~3mg |
Note: Nutritional values are approximate and will vary based on exact ingredients used.
Preparation Time
- Prep Time: 8 hours (including soaking time)
- Cook Time: 25 minutes
- Total Time: 8 hours 25 minutes
Instructions
Step 1: Preparing the Kala Chana
-
Soak the Kala Chana: Start by washing the Kala Chana thoroughly and then soak it in water overnight. This soaking process will help soften the chickpeas, making them easier to cook and digest.
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Cook the Kala Chana: After soaking, drain the water and transfer the Kala Chana to a pressure cooker. Add half a cup of fresh water and a pinch of salt. Close the lid of the pressure cooker and cook for 6 whistles. Lower the heat and cook for an additional 5 minutes.
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Release the Pressure: Once the cooking time is up, turn off the heat and let the pressure release naturally. Open the lid carefully once the pressure has fully released.
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Drain and Set Aside: If there’s any remaining water, drain it off. Transfer the cooked Kala Chana to a large mixing bowl and set it aside to cool down.
Step 2: Prepare the Chutneys
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For the Date and Tamarind Chutney:
- In a saucepan, combine the dates, tamarind paste, jaggery, red chilli powder, cumin powder, dry ginger powder, black salt, and a pinch of salt.
- Cook the mixture on medium heat for about 10-12 minutes, stirring occasionally, until it thickens to a syrupy consistency.
- Once done, remove from heat and let it cool.
-
For the Dhaniya Pudina Chutney:
- In a blender or food processor, combine the coriander leaves, mint leaves, ginger, green chilli, sugar, lemon juice, and salt.
- Blend until smooth, adding a little water if necessary to achieve a chutney-like consistency.
Step 3: Assemble the Kala Chana Chaat
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Combine the Ingredients: In the mixing bowl with the cooked Kala Chana, add the boiled potato, chopped tomato, onion, and green chilli.
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Spice It Up: Sprinkle the red chilli powder, cumin powder, chaat masala powder, amchur, and black salt over the mixture. Add 2 tablespoons of the Dhaniya Pudina chutney and 1 tablespoon of the Date and Tamarind chutney.
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Add Fresh Lemon Juice: Squeeze fresh lemon juice over the chaat and toss everything together until evenly mixed.
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Adjust the Flavor: Taste the chaat and adjust the seasoning with more salt, spices, or chutney, if needed. You can add more lemon juice for an extra tangy kick.
Step 4: Garnish and Serve
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Garnish: Just before serving, garnish the Kala Chana Chaat with a generous sprinkle of sev for crunch, and a few more pomegranate kernels for a pop of color.
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Serve: Serve this Kala Chana Chaat immediately as a fresh, vibrant appetizer. You can pair it with other chaat recipes like Party Sev Puri or Dilli Style Aloo Chaat for a full chaat party spread.
Alternatively, this chaat can be enjoyed as a nutritious Indian salad, perfect when paired with Arhar Ki Dal with Lahsun Tadka and Phulkas. Or, for a light snack, you can enjoy it on its own.
Serving Suggestions
- As a Party Snack: Kala Chana Chaat is an excellent addition to any chaat party or casual gathering. It pairs well with other Indian street food like Sev Puri or Pani Puri.
- For a Hearty Meal: Serve this chaat as a side dish with Arhar Dal and roti for a wholesome, protein-rich meal.
- On the Go: It also works as a portable snack for picnics, road trips, or lunchboxes due to its simple preparation and ability to be served at room temperature.
Tips for a Perfect Kala Chana Chaat:
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Chill the Chaat: For the best flavor, allow the assembled chaat to sit in the fridge for about 10-15 minutes before serving. This helps the flavors meld together and makes the chaat even more refreshing.
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Add Extra Crunch: Feel free to sprinkle extra sev on top just before serving to keep it crispy. You can also add crushed papdi for additional texture.
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Customize Your Spice Level: Adjust the amount of green chillies, red chilli powder, and chaat masala according to your preference. If you prefer a milder taste, reduce the quantity of the chillies and spice powders.
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Make Ahead: You can prepare the Kala Chana and chutneys ahead of time and store them separately in the refrigerator. When ready to serve, simply assemble the chaat fresh.
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Fresh Ingredients: Always use fresh, ripe tomatoes, crisp onions, and freshly squeezed lemon juice to get the most vibrant flavor.
Enjoy this deliciously healthy and tangy Kala Chana Chaat as part of your next meal or snack!
