Black Chana Chaat Recipe Kala Chana Chaat Black Chickpeas Chaat

BLACK CHANA CHAAT RECIPE | KALA CHANA CHAAT | BLACK CHICKPEAS CHAAT

Steps:

• firstly, in a pressure cooker take 1 cup soaked kala chana. make sure to soak 1 cup black chickpea overnight.
• add ¾ tsp salt and 3 cup water.
• pressure cook for 8 whistels or until chana is cooked well.
• drain off the water and keep aside.
• in a kadai heat 2 tsp oil and saute 1 chilli till it turns aromatic.
• add in cooked chana and continue to saute for 2 minutes.
• keeping the flame on low and add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala, ¼ tsp aamchur, ½ tsp chaat masala, ¼ tsp cumin powder and ½ tsp salt.
• saute on low flame until spices turn aromatic.
• further mash off couple of chana to have good texture.
• transfer the spiced kala chana to a bowl.
• add 1 tbsp green chutney, 1 tbsp tamarind chutney and 2 tbsp curd. mix well.
• further add ½ onion, 2 tbsp tomato, 1 potato, 2 tbsp coriander and 2 tbsp mint.
• mix well making sure everything is combined well.
• plate the black chickpea over the plate.
• top with 1 tbsp curd, 1 tsp tamarind chutney, 1 tsp green chutney.
• also add 2 tsp onion, 2 tsp tomato, 3 tbsp sev and 1 tsp coriander.
• finally, kala chana chat or black chickpea chaat is ready to serve.

KALA CHANNA (BLACK CHICKPEAS)

Steps:

• Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
• Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
• Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
• Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
• Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.