Ingredients

• 1 cup kala chana (black chickpeas), soaked overnight
• 3 cups water (for cooking)
• Salt to taste

• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 small cucumber, finely chopped
• 1 green chilli, finely chopped

• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• ½ tsp red chilli powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Instructions

1. Soak Chana: Soak kala chana overnight in enough water.
2. Cook Chana: Pressure cook soaked chana with salt until soft but not mushy.
3. Cool: Drain excess water and allow chana to cool completely.
4. Prepare Vegetables: Finely chop onion, tomato, cucumber, and green chilli.
5. Mix Chaat: In a bowl, add cooked chana and chopped vegetables.
6. Add Spices: Add chaat masala, cumin powder, red chilli powder, and salt.
7. Add Lemon: Pour lemon juice and mix gently.
8. Serve: Garnish with coriander leaves and serve immediately.

Why You’ll Love This Recipe

• High-protein healthy snack
• Quick and easy to prepare
• No frying involved
• Perfect for weight management
• Fresh and flavourful

Common Mistakes

• Using mushy chana
• Adding lemon too early
• Overloading spices
• Serving after long resting

Variations

Sprouted Kala Chana Chaat: Use sprouted chana for extra nutrition.
Fruit Twist: Add pomegranate seeds or apple.
South Indian: Add grated coconut and curry leaves.

Personal Note

Kala chana chaat is my go-to snack when I want something filling yet light. It’s fresh, wholesome, and perfect for evenings or post-workout meals. I often make a big bowl and enjoy it guilt-free.