Name: Kala Chana Chaat
Prep time: 20 min
Cook time: 15 min
Total time: 515 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Black Chickpeas, kala chana, soaked overnight; 1 Potato, small, boiled and cubed; 1 Onion, small, finely chopped; 1 Tomato, small, finely chopped; 1 Green Chili Pepper, finely chopped; 1 tsp Chaat Masala; ½ tsp Roasted Cumin Powder; ¼ tsp Red Chilli Powder; ¼ tsp Black Salt; 1 tbsp Lemon Juice; 2 tbsp Coriander Leaves, chopped; ½ tsp Salt, for boiling chana

8 hr 35 mintotal

35 min hands-on8 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Drain the soaked kala chana. Pressure cook them with fresh water and salt for 4-5 whistles until they are soft but hold their shape. Drain completely and let them cool.
In a large bowl, add the boiled kala chana, boiled potato cubes, chopped onion, tomato, and green chilli.
Add chaat masala, roasted cumin powder, red chilli powder, and black salt.
Squeeze fresh lemon juice over the mixture and toss everything well to combine.
Garnish with fresh coriander leaves.
Taste and adjust salt or lemon juice if necessary. Serve immediately or slightly chilled.

How to tell it's done

The chana should be tender but firm to bite, contrasting with the soft potatoes and crunchy onions.

Getting it right

Tip

Ensure the chana is completely drained and cooled before adding the veggies to keep the salad crisp. Boiling a small potato with the chana saves time.

What to serve it with

Serve as an evening snack, a light meal, or an appetizer.

Common mistakes

The chana are hard in the middle or split into mush.: Soak them overnight, and judge by feel rather than whistles — they should give under a thumbnail but keep their shape. Kala chana varies enormously by age, and an old batch can take twice as long as a fresh one.

Storing and reheating

Keeps a day in the fridge and is good cold. Boiled chana and potato keep three days separately and freeze for a month, which is the sensible way to prepare this in advance.

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