4.7 from 18 votes
Kala Chana Chaat (Black Chickpeas Chaat)
Kala Chana Chaat is a tangy and tasty snack made from cooked black chickpeas mixed with onions, green chilies, tomatoes, ground spices, black salt, lemon juice and coriander leaves. This recipe is supremely easy to make. Just prep up the ingredients and mix everything together in a bowl.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
213 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
- 1 cup black chickpeas kala chana) or 2.5 to 3 cup cooked black chickpeas, dried
- 1 onion finely chopped, medium
- 1 tomato finely chopped, large
- 1 green mango - small-sized and unripe, peeled and finely chopped (optional) - the one I added was a little ripe
- 1 to 2 green chilies - finely chopped or minced
- 1 teaspoon red chili powder or cayenne pepper
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder roasted
- 1 teaspoon mango powder amchur powder, dried
- 2 to 3 teaspoon lemon juice or add as required
- ½ teaspoon black salt or regular salt - add more if required
- 2 to 3 tablespoons Coriander leaves for garnish, chopped
Instructions
Cooking black chickpeas
- Rinse a few times in fresh water and then soak the dried black chickpeas overnight or for 8 to 9 hours in enough water.
- Later drain the water and rinse the chickpeas again a few times. Drain all the water.
- In a 3 litre stovetop pressure cooker, add the soaked chickpeas with enough water covering 1 to 1.5 inches above the chickpeas.
- Pressure cook for 6 to 7 minutes or till the chickpeas are cooked tender.
- Once the pressure settles down naturally, then only open the lid of the cooker. Check the doneness and if the chickpeas look undercooked then again pressure cook for some more minutes. Add water if needed while pressure cooking again.
- Once cooked till softened, drain all the water from cooked chickpeas using a strainer or colander. Set the cooked black chickpeas aside.
Cup of Yum
Making kala chana chaat
- Rinse and then finely chop the onions, tomatoes, green chillies, mango and coriander leaves. If you prefer, you can peel the unripe mango.
- In a large bowl, add all the ingredients including the cooked black chickpeas.
- Mix thoroughly.
- Taste and if required, add more of the ground spice powders, lemon juice and salt.
- Garnish with some chopped coriander leaves. Serve Kala Chana Chaat warm.
- You can also refrigerate for 1 to 2 hours and serve it cold.
- Before serving, garnish with some coriander leaves and lemon wedges.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
356mg
(15%)
Potassium
546mg
(12%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1075IU
(22%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
27mg
(30%)
Vitamin E
1mg
Vitamin K
5µg
Calcium
107mg
(11%)
Vitamin B9 (Folate)
112µg
Iron
3mg
(17%)
Magnesium
75mg
(19%)
Phosphorus
159mg
Zinc
2mg
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 356mg | 15% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1075IU | 22% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 27mg | 30% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 107mg | 11% |
| Vitamin B9 (Folate) | 112µg | |
| Iron | 3mg | 17% |
| Magnesium | 75mg | 19% |
| Phosphorus | 159mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.