Protein rich, palate tickling chaat recipe is on it’s way. And it’s black chickpeas chaat. Black chickpeas in a chaat is totally foolproof win. Because you get proteins that are building blocks of your body, at the same time you get all the flavors and taste that your mouth craves for. Meaning it’s a WIN-WIN situation. Taste and health factor together in one recipe that is this chaat.
I have special bond with chickpeas because any day you visit my house, you’ll find a jar full of sprouted chickpeas in my refrigerator. It’s a custom at my home to soak in few chickpeas everyday as naivedyam to Lord Ganesha. Which then find it’s way to refrigerator and one fine day cumulatively it would fill up a big container. Most of the time I would clear them of as black chickpeas curry but I was looking for still better, rocking kind of recipe for my stock of beans. And I landed up making this awesome, yummy black chickpeas chaat.
Chaats are always a big hit at my home. Each and every one is a great fan of chaat. It’s like any time, any day food that we crave. So today my pile of beans out of which some were sprouted, cooked to perfection in pressure cooker. Then tossed with crunchy bites of onions, tomatoes and green chutney to get the feel of chaat. Zing of chaat masala and nylon sev topping makes the chickpeas chaat extra delicious.
So this classic chaat recipe keeps me relaxed in the department of after-school snack. Because kids loved it thoroughly and when beans are readily available, whipping it up doesn’t need much time. So happy mother and happy kids. When we are happy by heart, world also seems happy. Isn’t it friends? Find this for yourself to know.
Black Chickpeas Chaat | Kala Chana Chaat Recipe
Ingredients
- Black chickpeas- 1 cup
- Onion- 1 nos.
- Tomato- 1 nos.
- Green chutney- 4 tsp
- Chaat masala- 1 tsp
- Salt- 1/2 tsp or to taste
- Coriander leaves- Handful
- Nylon sev- 1/4 cup
Instructions
Preparation
- Rinse and Soak the chickpeas in enough water for about 3 to 4 hours or overnight. Chop onion, tomato and coriander leaves finely. Keep them aside till use.
Method
- Pressure cook the chickpeas till they are soft. I cooked it for 3 whistles and in simmer for 5 minutes. Strain the chickpeas to drain the water completely.
- Next take the cooked chickpeas in a wide bowl. Add onion, tomato, coriander leaves, salt, chaat masala and green chutney. Combine everything well.
- Finely serve this black chickpeas chaat topping it generously with nylon sev.
Notes
- Do not overcook the black chickpeas. They should be soft but not mushy.
- Adjust the green chutney according your preferences.
- Generously topping the chaat with sev is very important as it takes the deliciousness to next level.
- You can even add grated carrot and sweet chutney to enhance it's taste.
