20 February, 2016
Kala Chana and aloo chaat/ black chickpeas and potato chaat (no oil Recipe)
This black chana and aloo chaat is healthy, spicy, tangy and so yummy. You can have it as evening snacks or morning breakfast. Give it to your kids they will love it.
Recipe type – Breakfast/snack
serve – 2-3
Measuring cup used, 1cup = 220 ml
For cooking chana
Black chana/whole bengal gram – ½ cup
Water – for cooking chana
Salt – as needed
For making chaat
Aloo – 1 medium (boiled)
Onion – 1 medium (finely chopped)
Tomato – 1 medium (finely chopped)
Green chilly – 1 finely chopped
Chaat masala – ½ tsp
Black salt – ¼ to ½ tsp
White salt – as needed
Red chilly – ¼ to ½ tsp (or adjust accordingly)
Roasted cumin/jeera powder – ¼ tsp
Sweet tamarind chutney – 2-3 tbsp OR
Lemon juice – 1 tsp (my recommendation is use tamarind chutney)
Fresh coriander leaves – 2-3 tbsp (finely chopped)
Soak the chana for 6-7 hours or over night.
Drain the water and pressure cook them with enough water and salt. (I have added 1 ¼ cups Water)
For pressure cook, after one whistle turn the flame low and cook for 8-10 mins.
When pressure cooker cools down, drain the cooked chana nicely.
meanwhile peel the boiled potato and cut into small cubes.
Now in a bowl take hot chana and all other ingredients and mix well.
Adjust spices and salt according to your taste.
Serve immediately or serve cool.
Soak chana for 6-7 hours in sufficient water
Pressure cook it by adding salt and water
For pressure cook after 1 whistle simmer the flame for8-10 mins, when the cooker settles down, drain it
When the chana is hot take it in a bowl
Add boiled chopped potato
Add finely chopped onion
Add finely chopped tomato
Add finely chopped green chilli
Add chaat masala
Red chilli powder
Add black salt
Add finely chopped coriander
Add tamarind chutney
Add roasted cumin powder
Kala chana and aloo chaat is ready
Garnish with onion and tomato, serve it