Healthy Kala Chana Pakora Recipe – Black Chickpea Pakora
Indulge in this healthy version of Kala Chana Pakora, a traditional Indian snack made with brown chickpeas, infused with aromatic spices, fresh herbs, and a touch of besan (gram flour). This crispy and flavorful dish is a fantastic snack option for tea time, an appetizer for a special gathering, or even as part of a wholesome meal. Its vibrant combination of herbs and spices makes it a must-try dish for all who love flavorful vegetarian snacks.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Green Chillies (finely chopped) | 2 |
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 1 inch piece |
| Coriander Leaves (finely chopped) | 2 sprigs |
| Salt | To taste |
| Chaat Masala Powder | 1 teaspoon |
| Mint Leaves (finely chopped) | 2 sprigs |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Lemon Juice | 1/2 teaspoon |
| Besan (Gram Flour) | 3-4 tablespoons |
Preparation Time: 500 minutes (Soaking and cooking Kala Chana)
Cook Time: 15 minutes
Total Time: 515 minutes
Servings: 7
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Instructions
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Soaking and Cooking Kala Chana
Begin by washing and soaking the brown chickpeas (Kala Chana) in a bowl of water. Leave them to soak overnight for the best results. The next morning, drain the water and transfer the soaked Kala Chana along with fresh water into a pressure cooker.
Cook on medium flame for about 30 minutes until the chickpeas are soft but still intact. Once cooked, turn off the flame and let the pressure release naturally. -
-
Prepare the Mixture
After the pressure has released, drain the water from the cooked Kala Chana and transfer them into a mixing bowl.
Use your fingers to mash the Kala Chana until it is coarsely mashed. The texture should be slightly chunky, not smooth.
Add the finely chopped onion, garlic, ginger, green chillies, coriander leaves, and mint leaves to the bowl. Stir in the lemon juice. -
Spices and Besan
To the Kala Chana mixture, add the dry spices: salt, chaat masala, amchur (dry mango powder), and cumin powder. Mix everything thoroughly.
Gradually add the besan (gram flour) to the mixture, little by little, and mix until the mixture binds together. If needed, you can add a little more besan to help with binding. -
Cooking the Pakora
Heat a Kuzhi Paniyaram pan or an appe pan on medium heat. Add just a little oil to each cavity of the pan.
Using a tablespoon, drop a spoonful of the Kala Chana mixture into each cavity. Allow the pakoras to cook for 3-4 minutes until the bottom is golden brown. -
Flip and Cook
Carefully flip each pakora and cook the other side for an additional 3-4 minutes or until it turns crispy and golden brown. -
Draining the Excess Oil
Once cooked, remove the Kala Chana Pakoras from the pan and place them on a plate lined with absorbent paper to drain excess oil. -
Serving Suggestions
Serve these Healthy Kala Chana Pakoras hot with green chutney or masala chai for a delightful tea-time snack.
For a complete meal, pair it with Mumbai Style Tawa Pulao with Moong Sprouts and Carrot Tadka Raita, featuring crunchy grated carrot in yogurt.
These crispy and healthy pakoras are not only flavorful but also nutritious, making them the perfect addition to your meal or snack time. The combination of Kala Chana with fresh herbs and aromatic spices offers a delightful experience with every bite. Enjoy this delicious Indian snack guilt-free!
