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…
Kaala Chana Chaat ~ Black Chickpeas Chaat
- 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
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp amchur powder
- 1 tsp chaat masala powder
- Salt to taste
- Cook the black chickpeas till done in a pressure cooker. Drain and set aside.
- Heat oil in a saucepan. Splutter the mustard seeds and fry the curry leaves.
- 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.
- Sprinkle in all the spice powders and toss well to coat. Cook for another couple of minutes.
- Serve warm with a cup of tea or coffee.