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Kala Chana Chaat

Name: Kala Chana Chaat
Cook time: 900 s
Total time: 2700 s
Yield: 6
Ingredients: 1 cup Chickpeas (garbanzo beans bengal gram) mature seeds raw; 1/3 cup Tomatoes crushed canned; 1/3 cup Onions frozen chopped cooked boiled drained with salt; 1 Unit Peppers hot chili green raw; 30 grams Coriander (cilantro) leaves raw; 1 tablespoon Peppermint fresh; 1/4 teaspoon Spices cumin seed; 50 grams Tamarinds raw; 1/4 teaspoon Spices chili powder; 1 teaspoon Salt table; 1 Unit Lemon juice raw

45'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Gluten-Free

Ingredients

Servings

- 6 Portions +

Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

1 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

Tomatoes, crushed, canned

1/3 cup Tomatoes, crushed, canned

Onions, frozen, chopped, cooked, boiled, drained, with salt

1/3 cup Onions, frozen, chopped, cooked, boiled, drained, with salt

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Peppermint, fresh

1 tablespoon Peppermint, fresh

Spices, cumin seed

1/4 teaspoon Spices, cumin seed

Tamarinds, raw

50 grams Tamarinds, raw

Spices, chili powder

1/4 teaspoon Spices, chili powder

Salt, table

1 teaspoon Salt, table

Lemon juice, raw

1 Unit Lemon juice, raw

Kala Chana Chaat

Nutri value

Go to instructions

Instructions

3 Steps

45'

Total

Preparation

15'

Cooking

Waiting

Step by step

1 of 3

15'

Step 1

Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done.
If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release.
If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.
Once the kala chana are boiled, drain the water and then place them in a large bowl.

Check

2 of 3

20'

Step 2

To the bowl now add chopped tomato, onion and cilantro, mint. I remove the pulp from tomatoes before chopping but that's optional.
Then add the spices- chaat masala, kala namak, cumin powder (optional), amchur, red chili powder and salt.
Toss to combine everything together and then squeeze in fresh lemon or lime juice.

Check

3 of 3

10'

Step 3

You may add other things to this chaat like boiled potatoes, boiled sweet potatoes, avocados, raw mango, pomegranate arils.
Adjust spice level to taste. Once you have mixed everything together, do a taste test and adjust spice levels to taste.
Serve.

Check

Balance the Flavors

Taste and adjust salt, chaat masala, and lemon juice to balance the flavors.