Kala Chana Chaat

Name: Kala Chana Chaat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dry Kala Chana (black chickpeas) - or sub with regular white garbanzo beans; as needed Water; to taste Salt; 1 medium onion, finely chopped; 1 medium tomato, finely chopped; ½ cucumber, peeled and chopped into small pieces; ¼ cup chopped cilantro; Juice of ½ - 1 lime; 2 tbsp Green Chutney; 2 tbsp Tamarind Chutney; to taste Salt; 1 - 2 tsp chaat masala; 1 small boiled potato, cubed; ¼ cup grated carrot; ¼ cup pomegranate seeds; to taste red chili powder; for topping sev; for drizzling yogurt

Appetizers & Chaats

Protein: Black Chickpeas
Complete the plate: A full plate on its own
Serves: 4
Hands-on · total: 15 min · 50 min (est.)
Walk-away: No

Plan ahead: soak kala chana overnight.

From my
kitchen

Worth knowing

Kala chana has a deeper, nuttier flavor compared to regular white chickpeas, making it especially delicious for chaat.
You can absolutely mix kala chana and white chickpeas together if you like the combination of textures.
This is a great make-ahead recipe - cook the kala chana ahead of time and assemble fresh when ready to eat.
Adjust the chutneys based on your preference:
More tamarind chutney → sweeter and tangier
More green chutney → spicier and fresher
Recipes for Green Chutney and Tamarind Chutney are available on the blog and can be made ahead and stored.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

Black Chickpeaseasy effortleftover-friendlyprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

35 mins

Total

50 mins

Serves

Ingredients

Kala Chana Base

1 cupdry Kala Chana (black chickpeas) - or sub with regular white garbanzo beansas neededWaterto tasteSalt1medium onion, finely chopped1medium tomato, finely chopped½cucumber, peeled and chopped into small pieces¼ cupchopped cilantro

Juice of ½ - 1 lime

2 tbspGreen Chutney2 tbspTamarind Chutneyto tasteSalt1 - 2 tspchaat masala(optional)

Optional Additions

1small boiled potato, cubed¼ cupgrated carrot¼ cuppomegranate seedsto tastered chili powder(optional)for toppingsev(optional)for drizzlingyogurt(optional)

Instructions

Prepare the Kala Chana
01
Wash the kala chana thoroughly.
02
Soak 1 cup of dry kala chana overnight (8+ hours) or at least 6 hours. Soaking helps the chickpeas cook faster and makes them easier to digest.
03
Drain the soaking water and add fresh water.
04
Pressure cook until soft:
05
Instant Pot: Pressure Cook on High for 25 - 30 minutes, followed by natural pressure release.
06
Traditional Pressure Cooker: Cook for about 5 - 6 whistles or until tender.
07
Drain excess water and allow the kala chana to cool.
08
Note: You can also use canned chickpeas if needed. Drain and rinse before using.
Assemble the Chaat
09
Add cooked kala chana to a large mixing bowl.
10
Add chopped onion, tomato, cucumber, and cilantro.
11
Add green chutney and tamarind chutney.
12
Add salt, chaat masala, and red chili powder if desired.
13
Squeeze fresh lime juice and mix everything well.
14
Add optional toppings like boiled potato, pomegranate seeds, sev, or yogurt.
15
Serve immediately.
16
Kala Chana Chaat is a simple, protein-packed snack that is refreshing, filling, and full of the classic sweet, spicy, tangy chaat flavors.

Worth knowing

Kala chana has a deeper, nuttier flavor compared to regular white chickpeas, making it especially delicious for chaat.
You can absolutely mix kala chana and white chickpeas together if you like the combination of textures.
This is a great make-ahead recipe - cook the kala chana ahead of time and assemble fresh when ready to eat.
Adjust the chutneys based on your preference:
More tamarind chutney → sweeter and tangier
More green chutney → spicier and fresher
Recipes for Green Chutney and Tamarind Chutney are available on the blog and can be made ahead and stored.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

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