Kala Chana Chaat - The most Eco-Friendly Comfort food

This refreshingly delicious, spicy, and tangy Kala Chana Chaat is made with black chickpeas, onions, potatoes, bell peppers and spices. Gluten-free and vegan.

Recipe Source Link:https://www.mygingergarlickitchen.com/kala-chana-chaat/

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RECIPE INGREDIENTS

» For Kala Chana Chaat //

• 2 cups dried black chickpeas, soaked overnight
• 3 medium potatoes, boiled, peeled and chopped potatoes
• 1 red bell pepper
• 1 tomato
• 2 green chilies, chopped (optional)
• 1 large-sized onion
• 1 cup fresh mint leaves (pudina)
• 1.5 cups fresh coriander leaves (hara dhaniya)
• 1 tbsp chat masala (chaat masala)
• 1/2 teaspoon cumin powder (jeera powder)
• 1/2 teaspoon mango powder (amchur powder)
• 1/4 teaspoon red chili powder
• 1/4 teaspoon kala namak (rock salt)
• lemon Juice to taste
• Salt to taste
• 3 sliced oranges
• Water for boiling

RECIPE INSTRUCTIONS

» How to Cook Kala Chana //

1. Soak kala chana or chickpeas overnight in enough water.
2. Next morning, drain the water and rinse soaked 2-3 times under running water.
3. Add soaked chickpeas and enough to a pressure cooker. You will need about 8-10 cups of water to boil.
4. Cover with the lid and pressure cook in a pressure cooker for 6-7 whistles or until cooked. Let the pressure release naturally.
5. Once the pressure cools down, drain the excess water from cooked chickpeas and then transfer them in a large bowl. (You can use this water for kneading chapati dough).

» How to Make Kala Chana Chaat //

1. Cut potatoes into bite-sized cubes and add them to the chickpeas.
2. Cut bell pepper into small cubes and chop the onion, tomato, mint leaves, coriander leaves, and green chilies finely.
3. Next add all the chop vegetables to the bowl to mixing.
4. Now add Chat Masala, cumin powder, salt, lemon juice, and mango powder.
5. Toss well to combine, and do it gently so that you do not end up breaking the potatoes.
6. Arrange kala chana chaat in a serving plate.
7. Put sliced segments of oranges at the top or mix them if you like them mixed.
8. Top with some Tamarind Chutney as a garnish and serve.
9. You can either eat it hot or cold.

RECIPE NOTES

1. You can also drizzle it with some green coriander chutney.
2. You can also top this chaat with some plain yogurt.