Kala Chana Chaat Recipe Pakistani (Black Chickpea Salad)
Simple and easy most popular Pakistani Kala Chana Chaat recipe. It's a black chickpea salad stir fry with Indian spices and herbs.
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Servings: 3 Persons
Calories: 149kcal
Ingredients
Boil Chickpeas
- 2 cups Chickpeas – 600 gms
- 4 cups Water – 4 Cups
- 2 teaspoon Salt – 2 Tsp
- ½ teaspoon Baking Soda
To Stir Fry
- 1 cup Boiled chickpeas – 1 Cup
- 2 teaspoon Oil – 2 Tsp
- 1 teaspoon Cumin seeds – 1 Tsp
- 1 teaspoon Red chili powder – 1 Tsp
- 1 pinch Turmeric powder – 1 Pinch
- ½ teaspoon chaat masala
- 1 Chopped onion small
- 2 green chilis chopped
- 2 teaspoon fresh coriander chopped
- 1 teaspoon Freshly squeezed Lemon
Instructions
To Boil Kala Chana (Skip if you are using boiled chickpeas)
- Soak chickpeas in a deep pan filled with water for 8 to 12 hours.
- Drain water and wash chana before boiling.
- In a pan, add soaked chana (chickpeawith 3 cups of water.
- Also, add salt – 2 Tps and baking powder – 1 Tsp.
- Cover the pan and cook on medium-low heat for 1 hour.
- After a 1-hour check water level. Make it dry on high heat.
Stir Fry the Kala Chana Chaat
- In a pan, add oil – 2 teaspoon and heat it up.
- Add cumin seeds – 1 teaspoon and let it pop for few seconds.
- Now add red chili powder and a pinch of turmeric.
- Saute for a few seconds.
- Add boiled chickpeas and stir on medium heat for 2 – 3 minutes.
- Now add chopped onion, green chilies, and fresh coriander and give it quick mix on medium heat.
- Sprinkle chaat masala and pour freshly squeezed lemon juice.
- Give it a good mix.
- Kala chana chaat is ready to serve
Video
Notes
- Don't overcook the chickpeas.
- Always soak chickpeas 8 hours before or overnight.
- Before boiling makes sure the chana is perfectly soaked. It will be double in size after soaking.
- Don't skip baking soda to get soft and tender boiled chickpeas.
- You can skip oil if you are making this recipe for weight loss.
Nutrition
Serving: 50g | Calories: 149kcal