Kala Chana Chaat (Layered Black Chickpea Chaat)
Tangy kala chana chaat layered with thick yogurt, potato, fresh vegetables, tamarind sauce, herbs and crisp sev. Serve it as a generous snack, party dip or savory yogurt bowl.
Equipment
- Large mixing bowl
- Shallow serving bowl or platter
- Instant Pot or stovetop pressure cooker
- Colander
Ingredients
For cooking the kala chana
- 1 cup dried black chickpeas (kala chana) (soaked overnight)
- 1 litre water about 4 1/4 US cups
For the chaat
- 1 cup hung yogurt or plain Greek yogurt
- 200 g boiled potato chopped
- 1 cup cucumber chopped
- 1/4 cup tomato chopped
- 2 tablespoons tamarind sauce or tamarind chutney
Seasonings
- 1 tablespoon roasted cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon chaat masala
- to taste salt
To finish
- 2 tablespoons cilantro chopped
- 2 tablespoons mint chopped
- 2 tablespoons sev
- 1/2 lemon juiced
To serve
- thick potato chips optional
Instructions
- Soak the chickpeas: Rinse the dried kala chana and soak in plenty of water for at least 8 hours or overnight. Drain and rinse again.
- Pressure cook: Add the soaked chickpeas and 1 litre (about 4 1/4 cups) water to an Instant Pot or stovetop pressure cooker. Pressure cook for 20 minutes, then allow the pressure to release naturally. Drain well and cool. The chickpeas should be tender in the center but still hold their shape.
- Prepare the components: Stir a little salt into the thick yogurt. Chop the boiled potato, cucumber and tomato into small, even pieces.
- Start layering: Spread a generous layer of seasoned yogurt across the base of a shallow bowl or platter. Add some of the chickpeas, potato, cucumber and tomato.
- Season the layers: As you continue layering, divide the roasted cumin powder, coriander powder, red chili powder, chaat masala and remaining salt evenly between the layers.
- Finish and serve: Drizzle with tamarind sauce. Add cilantro and mint, then squeeze the juice of half a lemon over the chaat. Scatter sev on top immediately before serving. Serve fresh, with optional potato chips on the side.
Video
Notes
•
• Cooked and drained kala chana can be refrigerated in an airtight container for up to 2 days.
• Canned black chickpeas should work as a convenience shortcut, but this substitution has not been author-tested. Establish an equivalent drained quantity before adding it to the main ingredient list.
• The individual savory yogurt bowl presentation is a suggested serving format and has not been author-tested.
• Plant-based yogurt has not been tested and is not recommended as an equivalent substitution in this version.
• Natural-release duration varies and is not included in the numeric total.
Serve assembled chaat fresh.
• Cooked and drained kala chana can be refrigerated in an airtight container for up to 2 days.
• Canned black chickpeas should work as a convenience shortcut, but this substitution has not been author-tested. Establish an equivalent drained quantity before adding it to the main ingredient list.
• The individual savory yogurt bowl presentation is a suggested serving format and has not been author-tested.
• Plant-based yogurt has not been tested and is not recommended as an equivalent substitution in this version.
• Natural-release duration varies and is not included in the numeric total.
Nutrition
Calories: 281kcalCarbohydrates: 49gProtein: 16gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 3mgSodium: 131mgPotassium: 918mgFiber: 6gSugar: 7gVitamin A: 1721IUVitamin C: 22mgCalcium: 217mgIron: 5mg
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