Kala Chana Chaat/ Black Chana Chaat/ Vegan Kala Chana Chaat/ Kale Chane Chaat

Chaats are widely popular across India and one among them is Kala chana chaat. Kala chana is also known as Indian black chickpea. Today, I have pressure-cooked the Kala chana dal and used it in the preparation of chaat. One can simply substitute with sprouts as well which is considered as the most healthy form to eat. Indian black chickpea's glycemic index is 28 which is considered a low value, hence it is good for diabetics as well. 

They can omit the potatoes and make the chaat. 

To Make This Recipe You'll Need : 

Boiled/ cooked Kala chana - 200g

Potatoes  - 2 (par-cooked)

Onion  - 1 (big) chopped 

Tomato - 1 (big) chopped

Oil - 2 Tbsp 

Ginger - 1 Tbsp chopped 

Mustard seeds - 1/2 teaspoon

Green chilli - 1 chopped 

Cumin seeds/ jeera - 1/2 teaspoon

Coriander powder - 2 1/2 teaspoon

Cumin powder - 1 1/2 teaspoon

Black salt - 1/2 tsp/ as needed 

Salt - To taste

Turmeric - 1/4th teaspoon

Red chilli powder - 2 1/2 teaspoon

Chaat masala - 1/2 tsp/ As required

Coriander leaves - As required

Lemon juice - 2 tsp / As needed

Method : 

 

1. In a Kadai add oil, once the oil is heated add ginger followed by mustard seeds, cumin and green chilli. 

2. Now, add the par-cooked potatoes and cook until done. 

3. Add all the masalas (it's your choice to add chaat masala in this stage or later) and salts. 

4. Add the pre-cooked Kala chana and mix well. Check for taste. 

5. Transfer it to a bowl. Add onions, tomatoes and coriander. 

6. Shower the lemon juice, mix well. Sprinkle chaat masala.  

7. Check the taste and serve immediately. 

     

Pictorial:

1. In a Kadai add oil, once the oil is heated add ginger followed by mustard seeds, cumin and green chilli. 

2. Now, add the par-cooked potatoes and cook until done. 

3. Add all the masalas (it's your choice to add chaat masala in this stage or later) and salts. 

4. Add the pre-cooked Kala chana and mix well. Check for taste. 

5. Transfer it to a bowl. Add onions, tomatoes and coriander. 

6. Shower the lemon juice, mix well. Sprinkle chaat masala.  

7. Check the taste and serve immediately.  

 Notes : 

1. I cooked the black chickpeas in a pressure cooker until done by adding a couple of pinches of soda bicarb.

2. Adjust the seasonings according to taste. 

3. This chaat can be mixed with puffed rice as well. 

4. Sev can be used as a topping which adds another dimension to the crunch. 

5. Too much consumption can lead to bloating and gas issues. 

   

Enjoy! 

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