Kala Chana Chaat recipe is a very popular recipe in Pakistan and in many parts of the subcontinent. It is also used as one of the most popular dishes during Ramadan and served in every house as a healthy choice of snack. Since, Kala Chana Chaat recipe is an everyday food item, used...Read More
Kala Chana Chaat recipe is a very popular recipe in Pakistan and in many parts of the subcontinent. It is also used as one of the most popular dishes during Ramadan and served in every house as a healthy choice of snack. Since, Kala Chana Chaat recipe is an everyday food item, used to make various kinds of foods in our daily lives; it is also used to make a spicy chat. You can make this recipe in Ramadan to serve at Iftar time. You can also enjoy it on other occasions such as birthday parties, religious events like Qur'an Khwani, and other gatherings. However, it is a famous recipe for Iftar in both India and Pakistan. Kala Chana Chaat recipe is an easy and common side dish to cook for simple snack recipe. Kala Chana is a food item in Pakistan that is created in almost every house situated in Pakistan and therefore when the time comes to make a spicy treat, Kala Chana Chaat recipe is one of the most preferred recipes for any family around the globe.
Kala Chana Chaat recipe is a spicy, sweet, tangy and hot recipe that has many varieties of flavors packed in one meal. The textures literally burst in your mouth and make you wanting more. This side dish can also be served as a great appetizer for any family events, picnics or late night dinner with your significant other. Not only is this side dish yummy but is also packed with healthy nutrients. It requires no oil, no sugar, has no protein, best for people who want a delicious snack while dieting, it’s also vegan and gluten-free! What could possibly be more amazing than this? Check out the recipe below to enjoy it with your friends, family or even by yourself!
To make Kala Chana Chaat recipe, soak dry chickpeas overnight or at least 8-9 hours before it’s ready to cook. Once soaked, drain the water and then add them in a pressure cooker with enough water for 6-7 minutes until they are well cooked. Make sure to only remove the lid of the pressure cooker once it has cooled down. Then, drain the chickpeas from excess water and put in a large bowl. In the bowl add medium finely chopped onions, tomato, raw mango (optional), 2 green chilies, 1 teaspoon of red chili powder, chaat masala, roasted cumin powder, dry mango powder and 2 teaspoon lemon juice or as required. Mix the ingredients well and serve in a smaller bowl with chopped coriander leaves as garnishing. This dish can be served both hot and cold. Hide