Kaala Chana Chaat ~ Black Chickpeas Chaat

 

HD has this annoying habit of bringing in fried snacks from the nearby restaurant just before Iftar time. His intention is good – to give me relief from having to make something for tea time. But normally, I never do unless there is a request from the girls for something. They are not too much into fried snacks, and their liking is very limited to a small variety. When he buys, he brings in quite a lot and you end up over eating without even realizing it. 😕 The only thing I used to like of what he brings was this simple Kala Chana Chaat, which I now end up making it at home when I crave for it. This year, after so much coaxing, he has almost stopped bringing in snacks – such a relief! – though a couple of times he decided he must get some. 😀

 

This chaat is so good to make. If you freeze up boiled peas, then it becomes even more a breeze. The simple tempering adds a lot of zing to the otherwise bland black chickpeas. I am not a fan of it, unless it is in a kadala curry and I am glad I have found a second way to enjoy it now! Black chick peas are said to be very good in aiding in weight loss due to the presence of good soluble fibre and is also considered healthier than its chunkier white chick peas partner. So that gives me further more motivation to eat it! 😀

 

Do try this simple chaat for your tea time break after Iftar. I am sure that it will convert you into a kala chana lover, like it did for me too! Off to the recipe…

 

 

4.7 from 3 reviews
Kaala Chana Chaat ~ Black Chickpeas Chaat
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup black chickpeas/ kaala chana, soaked overnight
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves
  • 1 large onion, minced
  • 1 large tomato, minced
  • 2 green chilies, minced
  • Salt and pepper to taste
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • ½ tsp amchur powder
  • 1 tsp chaat masala powder
  • Salt to taste
Instructions
  1. Cook the black chickpeas till done in a pressure cooker. Drain and set aside.
  2. Heat oil in a saucepan. Splutter the mustard seeds and fry the curry leaves.
  3. Add in the black chickpeas and coat well. Add the onion, tomatoes and green chillies and toss well. Cook for a few minutes, but they should still stay crunchy.
  4. Sprinkle in all the spice powders and toss well to coat. Cook for another couple of minutes.
  5. Serve warm with a cup of tea or coffee.



Yum

Comments

  1. says

    Dear Rafeeda,

    Its been ages since I came to your blog. I will reply to your comment in detail when I actually login to my space which has become like a blue moon for me nowadays. Oh my god its fasting time for you. Take good care and you are working full time and the whole household to look after.
    As for the fried snack bit, I giggled away to glory. I love fried snack too but gosh the weight that it gets in its entourage. But I think I really don’t mind a occasional vada fav and samosa (read Bombay). But I have seen nowadays people are going for lighter snacks for iftar which is very good for health and mind too. All my love and wishes for your special month.
    I love kala channa chat. In our language we call it butertala 🙂 but it has a slight oil content in it. Love it how you still manage these subtle clicks and posts.

    • Rafeeda AR says

      Thank you so much for your long comment, Roy… it’s always a pleasure to read you whether it’s on your blog or here… 🙂

  2. says

    I am sucker for black and white chickpeas. There are two varieties of while chickpeas – one is same size as black and the other double the size. These kinda chaats are best but honestly i have not made any this Ramadan 🤔 Love the clicks!
    Famidha recently posted…Mesfouf | Steamed Sweet CouscousMy Profile

    • Rafeeda AR says

      Oh, I always thought that white chickpeas were all the same size, next time, I am going to really open my eyes and check. 🙂 Thank you so much Fami dear…

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