Kala Chana Chaat
Kala Chana Chaat — a tangy, spicy, and protein-packed Indian street-style salad made with boiled black chickpeas, crunchy veggies, and zesty masalas. It’s a quick, nutritious snack perfect for breakfast, evening hunger pangs, or as a side with meals.
2 weeks ago
Ingredients
Main Ingredients
Vegetables & Garnish
Spices & Flavoring
Optional Add-ons
Nutrition Facts (per serving)
- Calories180
- Total Fat3 g
- Carbohydrates28 g
- Protein10 g
- Fiber7 g
Instructions
- 1Soak 1 cup kala chana overnight in plenty of water. Drain and rinse.
- 2Boil in a pressure cooker with 3 cups of water and salt for 4–5 whistles or until soft but not mushy. Drain excess water.
- 3In a mixing bowl, add boiled chana, chopped onion, tomato, cucumber, green chilli, and coriander leaves.
- 4Sprinkle chaat masala, roasted cumin powder, red chilli powder, and a pinch of salt (if needed).
- 5Drizzle lemon juice and toss everything gently to combine.
- 6Garnish with sev or pomegranate seeds if desired and serve immediately.
Storage Tips
- 1Boiled kala chana can be stored in the refrigerator for 2–3 days in an airtight container.
- 2Assemble the chaat just before serving to retain freshness and crunch of veggies.
- 3You can also store the dressing separately and mix when ready to serve.
Pro Tips
- 1For extra flavor, add a spoon of tamarind chutney or green chutney while tossing.
- 2Sprinkle finely chopped raw mango during summer for a tangy twist.
- 3If using canned black chickpeas, rinse thoroughly to remove excess sodium.
- 4Roast the chana lightly in ghee before mixing for a warm, nutty version.
