Black Chana Chaat
Kala chana chaat recipe in a new delicious avatar of layered format. You can enjoy it as is or serve as a dip with crackers or crisps as a party appetiser. This crowed pleaser dish is always a huge success on my chaat board in any party.
Ingredients
- 1 cup black chickpeas Kala Chana
- 1 cup yogurt hung curd
- 100 gm Potatoes boiled chopped
- 1 cucumber chopped
- 1/4 cup tomatoes chopped
- 2 Tablespoons tamarind sauce
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon chaat masala
- Salt to taste
- 2 tablespoons coriander leaves chopped
- 2 tablespoons mint leaves chopped
- 2 tablespoons sev crunchy chickpea noodles
- Potato Chips optional
Instructions
- Rinse and soak the black chickpeas overnight or for at least 8 hours. Then, drain the water and boil the chickpeas until they are soft and tender.
- While making hung yogurt add salt to it.
- In a large bowl, spread a big dollop of hung yogurt in bottom layer.
- For the next layer add boiled chickpeas.
- Sprinkle cumin powder, salt, red chilli powder, chaat masala to season
- In a serving dish, layer the cooked black chickpeas at the bottom. Spoon the yogurt and tamarind sauce mixture over the chickpeas, making sure to spread it evenly.
- Sprinkle the cilantro, mint leaves, and sev over the yogurt mixture.
- Serve the layered Kala Chana Chaat with a wedge of lemon on the side.
Nutrition
Calories: 532kcalCarbohydrates: 89gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 255mgPotassium: 1720mgFiber: 11gSugar: 16gVitamin A: 3613IUVitamin C: 23mgCalcium: 437mgIron: 9mg
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