Kala chana chaat recipe – a spicy – tangy street food recipe, with power packed boiled back chickpeas mixed with onions, tomatoes, lime juice and spices.
“There is no love sincere than the love of food” – George Bernard Shaw.
I had heard it somewhere, if one wants to taste the actual regional cuisine, then one must taste its street food. Street food narrates story, culture, influences of its region. Street food of India just makes my mouth water as I pen these words, and the memory of aroma takes me to its region, and I picturize myself standing next to those roadside eateries. Vada pavs, pav bhaji of amchi Mumbai, puchkas of Kolkata, vadai from Chennai and charmuri from Mangalore are few to name. Every corner of India has something to offer.
Back in Singapore, street food centre’s are famous as hawker centre, where one would find rich heritage of food dishes consisting of Chinese, Indian, Malaysian influences. Dim sums, fried carrot cake, kaya toast, chicken rice, laksa and kuthu prata were some of my favourites. And even in Dubai, one can find best falafels and shawarma in road side eatery.
Kala chana chaat – I first came across this street food in Goa, a vender was selling only this food item near sea shore in his small basket. I liked the taste and thought it could be easily prepared it home and gave it a try which was success. From then I soak some extra black chickpeas, in particular for this recipe. .
Kala chana chaat recipe is a very easy recipe, where boiled black chickpeas is mixed with onion, tomato, spices, generous coriander leaves and lime juice. You can even add grated carrots, tender cucumber and can make it tangy or spicy as per personal taste. Consume it as prepared, otherwise its freshness will be lost.
Also try Mangalorean charmuri recipe.
Kala chana chaat recipe | Black chickpeas chaat recipe
Serves : 2 people
Preparation time: 10 mins
1 cup boiled black chickpeas/ kala chana
1 medium onion, finely chopped
1 cup tomato, chopped
2 tbsp coriander leaves, chopped
1 tbsp lime juice
1 green chili, minced
1 tsp red chili powder
1 tsp chat masala
1/2 tsp black salt/ kala namak
Step by step method
1. Take chopped onion, tomato, green chili, coriander leaves in a wide mixing bowl and mix it.
2. Add boiled black chickpeas.
3.Add red chili powder, chat masala, black salt.
4. Add lime juice and mix . Serve it as and when prepared.
1. To boil black chickpeas/ kala chana – soak kala chana for about 8-10 hours. Cook for 2 whistles in medium flame. Drain water, and use the chana.
2. Raw mangoes can also be added in for tanginess.
3. Spice level can be varied as personal taste.