Kala Chana Chaat is a flavorful Indian street food dish made with boiled black chickpeas, tangy spices, fresh vegetables, and chutneys, creating a delicious and refreshing snack.
Sev (crispy fried gram flour noodles), for garnish (optional)
Directions
1. Rinse the Kala Chana under running water. Soak them in enough water for about 8-10 hours or overnight. After soaking, drain the water from the kala chana.
2. Transfer the soaked kala chana to a pressure cooker or a large pot. Add enough fresh water to cover the chickpeas.
3. Cook the kala chana until they are tender and cooked through. If using a pressure cooker, cook for about 4-5 whistles, or follow the instructions for your specific cooker. If using a pot, simmer the chickpeas for about 45-50 minutes or until tender.
4. Once cooked, drain any excess water and let the chickpeas cool to room temperature.
5. In a mixing bowl, combine the cooked and cooled kala chana, chopped onion, tomato, cucumber, green chili (if using), and cilantro.
6. Squeeze the juice of one lemon over the mixture.
7. Sprinkle chaat masala, roasted cumin powder, and salt to taste. Toss well to coat all the ingredients evenly.
8. Taste and adjust the seasoning if needed.
9. Transfer the Kala Chana Chaat to a serving bowl or individual plates.
10. Garnish with some sev (if desired) for an extra crunch.
