Kala Chana Chaat

Name: Kala Chana Chaat
Ingredients: 1 bowl black chickpeas (kala chana); Salt to taste; 1/2 teaspoon red chili powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon coriander powder; 1/4 teaspoon chaat masala; 2 tablespoons oil; 1 pinch cumin seeds; 1 pinch asafoetida (hing); 1/2 cup water (about 120 ml); 1 small onion, finely chopped; 1 green chili, finely chopped; 1 little fresh cilantro, chopped; 1/2 lemon

Kavita Pardasani @cook_21116535

Kala chana is packed with vitamins and iron, making it a very healthy option.

Kavita Pardasani @cook_21116535

Kala chana is packed with vitamins and iron, making it a very healthy option.

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Ingredients

1 bowlblack chickpeas (kala chana)
Salt to taste
1/2 teaspoonred chili powder
1/4 teaspoonturmeric powder
1/2 teaspooncoriander powder
1/4 teaspoonchaat masala
2 tablespoonsoil
1 pinchcumin seeds
1 pinchasafoetida (hing)
1/2 cupwater (about 120 ml)
1small onion, finely chopped
1green chili, finely chopped
1little fresh cilantro, chopped
1/2lemon

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Steps

1

Soak the black chickpeas overnight. In the morning, rinse them well two to three times, then add two pinches of salt and cook in a pressure cooker for three to four whistles.
2

Once the chickpeas are cooked, drain the water and set them aside.
3

Heat oil in a skillet. Add asafoetida and let the cumin seeds sizzle. Then add the boiled chickpeas.
4

After cooking the chickpeas for 2 minutes, add salt, red chili powder, turmeric, and coriander powder. Mix well so the chickpeas are coated with the spices. After 2 minutes, add 1/2 cup water (about 120 ml) and cook on low heat. Adding water helps soften the chickpeas and keeps them from being too dry. When the water evaporates, turn off the heat.
5

Place the chickpeas on a plate. Sprinkle chaat masala on top, then add the finely chopped onion, green chili, some fresh cilantro, and a squeeze of lemon. Serve. Your kala chana chaat is ready! If you prefer less heat, you can skip the green chili.