Kala Chana Chaat Recipe: Chatpati Healthy Street Food
This Kala Chana Chaat is a vibrant and delicious North Indian street food, perfect for a healthy snack or appetizer. It combines the earthy flavor of brown chickpeas (Kala Chana) with tangy and spicy seasonings, making it a deliciously chatpati (spicy) delight. Packed with protein, vitamins, and a burst of flavors from pomegranate, potatoes, and aromatic spices, this chaat is not just a treat for your taste buds but also a nutritious option.
Ingredients
For the Kala Chana:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Fresh Pomegranate Fruit Kernels (Pomegranate pearls) | ½ cup |
| Potato (Aloo) – boiled and cubed | 1 |
| Tomato – finely chopped | 1 |
| Onion – finely chopped | 1 |
| Green Chilli – finely chopped | 1 |
| 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 |
| Fresh Lemon Juice | ½ tablespoon |
| Sev (for garnish) | As needed |
For the Tamarind Chutney:
| Ingredient | Quantity |
|---|---|
| Dates (pitted and chopped) | 1 cup |
| Tamarind Paste | ¼ cup |
| Jaggery | ¼ cup |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Dry Ginger Powder | ½ teaspoon |
| Black Salt (Kala Namak) | ½ teaspoon |
| Salt | To taste |
| Fresh Lemon Juice | 1 tablespoon |
| Sugar | 1 teaspoon |
For the Chutney Base (Optional but Recommended):
| Ingredient | Quantity |
|---|---|
| Fresh Coriander (Dhania) Leaves – chopped | ½ cup |
| Fresh Mint Leaves (Pudina) – chopped | ½ cup |
| Fresh Ginger – chopped | ½ tablespoon |
| Green Chilli | 1 |
| Salt | To taste |
Preparation Time:
- Soaking Time: 480 minutes (overnight)
- Cook Time: 25 minutes
- Total Time: 505 minutes
Servings:
- 2 servings
Cuisine:
- North Indian
Course:
- Appetizer
Diet:
- High Protein Vegetarian
Instructions:
Step 1: Prepare the Kala Chana (Brown Chickpeas)
- Soak the Kala Chana: Start by washing the kala chana thoroughly. Soak the chickpeas in water overnight (about 8 hours). This helps soften them and reduces the cooking time.
- Cook the Kala Chana: The next day, discard the water in which the chana soaked and transfer it to a pressure cooker. Add ½ cup of fresh water and salt to taste. Close the lid and pressure cook the kala chana for about 6 whistles. Then, lower the heat and cook for an additional 5 minutes. Once done, turn off the flame and let the pressure release naturally.
- Drain and Transfer: After the pressure has released, drain any excess water from the cooked kala chana and transfer the chickpeas into a large mixing bowl.
Step 2: Prepare the Tamarind Chutney
- Blend the Tamarind Chutney: In a small saucepan, combine dates, tamarind paste, jaggery, red chili powder, cumin powder, dry ginger powder, black salt, and salt. Add a little water to help it blend into a smooth chutney consistency.
- Cook the Mixture: Bring the mixture to a simmer on medium heat and cook for 5-10 minutes, stirring occasionally. Once it thickens, remove it from the heat and set it aside to cool.
Step 3: Assemble the Kala Chana Chaat
- Combine the Vegetables and Spices: To the cooked kala chana in the mixing bowl, add pomegranate pearls, boiled and cubed potato, chopped tomato, chopped onion, and finely chopped green chili.
- Add the Spices: Sprinkle in the red chili powder, cumin powder, chaat masala powder, amchur (dry mango powder), black salt, and freshly squeezed lemon juice. Add a generous tablespoon of the tamarind chutney and mix everything together gently to coat the ingredients with the spices and chutney.
- Optional Fresh Chutney: For extra flavor, add two tablespoons of dhaniya-pudina chutney. This is a fresh coriander and mint chutney that adds a burst of freshness to the dish. If you prefer to skip this, the salad will still be flavorful with just the tamarind chutney.
- Adjust the Seasoning: Taste the chaat and adjust the spices or salt according to your preference. You can add more lemon juice for tanginess or more chutney for sweetness, depending on your taste.
Step 4: Garnish and Serve
- Garnish: Just before serving, garnish the kala chana chaat with sev (crispy chickpea noodles), which adds a nice crunch to the dish.
- Serve: This kala chana chaat can be served as a healthy snack or as part of a larger spread of chaat dishes. It pairs wonderfully with other chaat recipes like Party Sev Puri, Dilli Style Healthy Aloo Chaat, or Dahi Batata Puri Chaat. It can also be served as an Indian salad alongside a hearty meal like Arhar Ki Dal with Lahsun Tadka and Phulkas, or enjoyed by itself.
Tips for the Best Kala Chana Chaat:
- Customize the Sweetness: Depending on your preference, you can adjust the sweetness of the tamarind chutney by adding more or less jaggery.
- Vegan Option: This recipe is naturally vegan. Make sure the chutneys you use are also vegan-friendly if you are serving to guests with dietary restrictions.
- Crunchy Texture: To keep the chaat crunchy, add the sev just before serving to prevent it from becoming soggy.
- Serving Suggestions: Kala Chana Chaat can be served as an appetizer or a healthy snack. You can even turn it into a meal by pairing it with a simple Indian flatbread like Phulka or Chapati.
Conclusion:
This Kala Chana Chaat is a nutritious and flavorful street food that’s easy to prepare, full of protein, and bursting with refreshing flavors. Whether you enjoy it as a light snack, a party appetizer, or a side dish with your meal, it’s sure to satisfy your cravings for something spicy, tangy, and satisfying. Perfect for any occasion, it will become a favorite addition to your recipe repertoire.
