How many of you do not like chaats?
Am I asking some weird question? I think so.. Because chaats are popular street food of India. Across India you can find different varieties of chaat and each region has a special type of chaat. We have diversity in our culture but the truth is we all love chaats according to our taste buds. As I told you that chaats are street foods, hence you get some delicious chaats sold in road side stalls or food trucks. These days chaats have made their place in some of the big restaurants menu card.
Kala Chana Chaat is an easy recipe for your evening snack option. This is a no oil recipe, hence good for weight watchers. Instead of chaat you can treat it as salad too (don’t add the bhujia sev in that case).
Black chickpeas have a range of health benefits and it helps in weight loss. It is also loaded with dietary fibre and lot of minerals including copper, iron and phosphorus. Chickpeas are good source of protein too. I think these many health benefits are enough to include kala chana into your diet. Here are some other recipes using dried black chickpeas: Kala Chana Curry, Kala Chana Salad.
Other than that you can add handful of kala chana in Bengali style Pumpkin curry or Banana Blossom Mishmash (Mochar ghonto).
While traveling by train I have observed many vendors sell kala chana chaat in sub urban areas. Those chaats may not well dressed or prepared with lot of ingredients but they are tasty too. They just use boiled kala chana and add chopped onions (optional), chopped green chilli, salt, lime juice and chaat masala. What is your favourite recipe using kala chana / dried black chickpea?
If you decide to prepare the kala chana chaat, you need to plan a day ahead as it requires overnight soaking. If you are fond of this chaat and wants to have twice or thrice a week. You can soak a big batch of kala chana and after soaking overnight, clean and drain the water and store them in a box in refrigerator. Use the required quantity for next few days, however, you cannot store them longer as they turn into sprouts.
Preparation time: overnight/ 6 to 8 hours
Cooking Time: 15 to 20 minutes
Kala Chana Chaat
Kala chana/ dried black chickpeas – 11/2 cup
Onion – 1 medium, chopped
Cucumber – 1 small, chopped
Tomato – 1 medium chopped
Green Chilli – 1 or 2, chopped
Chaat Masala – 1/2 teaspoon
Roasted Cumin Powder – 1/2 teaspoon
Lemon Juice – 2 teaspoon
Salt to taste
Black Salt – 1/2 teaspoon
Black Pepper Powder – 1/2 teaspoon
Bhujia Sev (fine quality) – 1/4 cup
Coriander Leaves – finely chopped, 2 tablespoon
- Soak the kala chana / dried black chickpeas over night or at least for 6 to 8 hours.
- Later drain the water and take them in a pressure cooker and add water to boil the chickpeas. Allow 4 to 5 whistles or until they are cooked well.
- Once the pressure releases, drain the water and allow them to cool.
- Now in a big size bowl take cooked chickpeas, chopped onion, cucumber, tomato and green chilli and mix them well.
- Next add roasted cumin powder, black pepper powder, chaat masala, black salt and salt as per taste and give a good mix.
- Now add chopped coriander and lemon juice and mix again. After that divide the chaat mixture in two plates and top them nicely with bhujia sev and serve.