Black chickpea or kala chana chaat is a high-protein chaat that helps keep you full for longer. It is a quick snack to have between meals. Tap to read the recipe
Ingredients
One cup of kala chana, one tomato, one potato, a teaspoon of black pepper, salt to taste, one tablespoon of coriander leaves, 1-2 green chillies, one tablespoon of lemon juice, and a teaspoon of chaat masala.
Other ingredients
4-5 cups of water, a pinch of asafoetida (hing), a tablespoon of sugar, an inch of ginger, two tablespoons of oil, a tablespoon of cumin seeds, and a tablespoon of pomegranate seeds.
Soak chickpea
Take a bowl of water and soak it overnight. Drain the water overnight and keep kala chana aside.
Boil chickpea
Take a pressure cooker and add soaked chickpeas, salt, hing, and water. Cook for 2-3 whistles on a medium flame.
Dry roast spices
Take a pan and add cumin seeds, hing, red chilli powder, and slay. Druy roast all the spices on a medium flame.
Chop vegetables
Finely chop tomatoes, onions, green chillies, and coriander leaves. You can also chop and add raw mango to it.
Assemble chaat
Add the roasted spices and chopped vegetables to a mixing bowl. Add green chillies, chaat masala and lemon juice and toss it well.
Garnish and serve
Garnish the chaat with chopped coriander leaves and pomegranate seeds on top. You can also green chutney and curd food to enhance the tangy flavour.
Information credits
This recipe is taken from the chef Ranveer Brar’s official website, @ranveerbrar.com. However, it is always advisable to consult a nutritionist for personalised suggestions.