📝 About This Recipe
Transport your taste buds to the vibrant streets of Old Delhi with this protein-packed, tangy, and refreshing Kala Chana Chaat. Featuring earthy black chickpeas tossed in a symphony of roasted spices, crunchy garden vegetables, and a lip-smacking tamarind glaze, this dish is a masterclass in balancing textures. It is the ultimate guilt-free snack that doubles as a sophisticated appetizer, offering a burst of 'chatpata' (tangy-spicy) flavor in every single bite.
🥗 Ingredients
The Legumes
- 1 cup Kala Chana (Black Chickpeas) (dried, soaked overnight for 8-10 hours)
- 3 cups Water (for boiling)
- 1 teaspoon Salt (for the boiling water)
The Spice Paste
- 1 teaspoon Roasted Cumin Powder (freshly ground preferred)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Amchur (Dried Mango Powder) (provides the essential tang)
- 1.5 teaspoons Chaat Masala (the secret ingredient for street-style flavor)
- 1/2 teaspoon Black Salt (Kala Namak) (adds a distinctive sulfurous depth)
Fresh Elements
- 1 medium Red Onion (finely diced)
- 1 large Roma Tomato (deseeded and finely diced)
- 1/2 cup Cucumber (peeled and finely diced)
- 1 medium Boiled Potato (cubed into 1/2 inch pieces)
- 2 pieces Green Chilies (Thai bird's eye, finely minced)
- 1/4 cup Fresh Cilantro (finely chopped)
The Finishers
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Tamarind Chutney (sweet and sour variety)
- 2 tablespoons Fine Sev (crispy chickpea flour noodles for garnish)
- 1 tablespoon Vegetable Oil (for tempering the spices)
👨🍳 Instructions
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1
Drain the soaked kala chana and rinse thoroughly under cold water. Place them in a pressure cooker or a heavy-bottomed pot.
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2
Add 3 cups of water and 1 teaspoon of salt. If using a pressure cooker, cook for 15-20 minutes (about 5-6 whistles) until tender but not mushy. If using a pot, simmer for 40-45 minutes.
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3
Test the chickpeas by pressing one between your fingers; it should crush easily but hold its shape. Drain the excess water and set the chickpeas aside.
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4
In a small bowl, whisk together the roasted cumin powder, red chili powder, amchur, chaat masala, and black salt with 2 tablespoons of water to create a thick spice slurry.
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5
Heat 1 tablespoon of oil in a wide pan over medium heat. Once shimmering, pour in the spice slurry. Sauté for 30-60 seconds until the oil begins to separate and the raw smell of spices disappears.
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6
Add the boiled chickpeas to the pan. Toss vigorously for 2-3 minutes to ensure every chickpea is glazed with the aromatic spice mixture. Remove from heat and let them cool to room temperature.
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7
In a large mixing bowl, combine the spiced chickpeas with the diced onions, tomatoes, cucumbers, and boiled potatoes.
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8
Fold in the minced green chilies and half of the chopped cilantro, ensuring the vegetables are evenly distributed.
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9
Drizzle the fresh lemon juice and tamarind chutney over the mixture. Use a large spoon to toss everything together gently.
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10
Taste and adjust the seasoning—add an extra pinch of chaat masala or salt if you prefer a punchier flavor.
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11
Transfer the chaat to individual serving bowls or a large platter.
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12
Garnish generously with the remaining cilantro and a sprinkle of fine sev for that essential crunch just before serving.
💡 Chef's Tips
For the best flavor, always use freshly roasted and ground cumin seeds rather than pre-ground powder. If the chickpeas feel too dry after sautéing, add a splash of the chickpea cooking liquid to help the spices adhere. Deseed your tomatoes to prevent the chaat from becoming soggy and watery over time. If you don't have kala chana, you can use regular white chickpeas (Kabuli Chana), though the texture will be softer and less nutty. Add the sev and garnishes only at the very last second to maintain the contrast between the tender chickpeas and crispy topping.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for a classic Indian afternoon tea experience. Pair with a chilled glass of Nimbu Pani (Indian lemonade) to balance the spicy heat. Serve as a refreshing side dish with grilled meats or Tandoori Chicken. Stuff the chaat into toasted pita pockets with a dollop of yogurt for a modern fusion lunch. Present in small paper cones (thali) for an authentic 'street-food' aesthetic at dinner parties.