A Quick & Healthy Twist To Bhel Puri With The Addition of Steamed Moong Sprouts 

Click Here To Learn How to Make Moong Sprouts 

Kala Chana Chaat is Protein Packed Salad/Chaat made with Black Chickpeas 

Boiled Potatoes, Cucumber & Tomatoes, tossed in Spices. This makes for a 

perfect 4 PM Pick Me Up 

I recently tried this Kala Chana Chaat using a slightly different method & we absolutely loved it

Sautéing the Spice Powders along with Potatoes & Chickpeas takes out the raw taste of the Masala & oil helps in coating the masalas quite well. 

Serves 2-3

 You Will Need:

• 1 cup Black Chickpeas
• 1 large Potato
• 1 ripe but firm Tomato - chopped (remove seeds if desired)
• 1 Cucumber - peeled, deseeded & chopped 
• Fresh Coriander for Garnish
• Salt 

Can I Substitute with Any Other Legume?

To Make Ahead For A Party

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No Onion Kala Chana Chaat

Yield: 2-3

Author: Deepthi Shankar

Ingredients

• 1 cup Black Chickpeas
• 1 large Potato
• 1 Tomato
• 1 Cucumber
• Fresh Coriander for Garnish
• Salt
• Other Ingredients:
  
• 1 tablespoon Oil
• 1/2 Or 3/4 teaspoon Red Chilli Powder
• 1 teaspoon Amchur Powder - Dry Mango Powder
• 1/2 teaspoon Roasted Jeera Powder
• 1/2 teaspoon Chaat Masala

Instructions

1. Soak Black Chana for plenty of water for 8 hours or overnight
2. Drain the water & Pressure cook with 1/2 teaspoon salt & 4 cups of water for 2 whistles
3. Boil the potato, peel & dice them
4. In a pan, heat oil & on very low flame add red chili powder & Amchur Powder & gives it a mix
5. Add Potatoes, Boiled Chana & some salt & Mix so that the spices coat well. Sauté for about 30 seconds. Turn off the heat & Transfer to a bowl
6. Add Chopped cucumber, tomatoes, Chaat Masala & Roasted Jeera Powder & mix well. Add salt if needed & mix well
7. Garnish with chopped coriander. You can add crushed Papdi before serving for that added crunch

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

• Half a cup of Black Chickpeas - Soaked for atleast 6 hours or overnight
• 2 medium sized Potatoes
• 1 small sized red onion - finely chopped
• 1 Tomato - finely chopped 
• 1/2 tsp Roasted Jeera Powder
• 1/4 teaspoon Dry Mango/Amchur Powder
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon Black Salt/Kaala Namak
• A squirt of lime juice 
• Fresh Coriander for garnish 

• 2 handfuls of mixed sprouts ( I used Green Mung. Green peas, Black eyed peas, Kala Channa )
• 1 small onion - finely chopped
• 1 meduim sized potato - peeled. boiled & chopped into small cubes
• 1/2 red pepper - finely diced
• 1/2 yellow pepper - finely diced
• 1/2 tsp green chilli paste
• 1 /2 tsp chaat masala
• 2 tsp lemon juice
• Salt as per taste
• 2 tsp extra virgin olive oil
• fresh coriander for garnish
• Fine Sev for garnish

• In a large bowl, all the ingredients mentioned except the ones for garnish. Mix well. Serve them in individual bowls & garnish with coriander & Sev before serving .. Enjoi !!!

•  You can omit the use of olive oil, if you do not like the flavour ..
• Add a handful of grated carrots & a handful of chopped cucumber for extra crunch

• 2 large Potatoes - cubed
• A handful of fresh green peas
• 1 tsp fresh grated ginger.
• 1 tsp cumin seeds
• 1/2 tsp Amchur powder
•  A pinch of Hing
• 1/2 tsp Turmeric
• 1/2 tsp Red chilli powder
• 2 tbsp cooking oil
• Salt as per taste
• fresh Coriander for Garnish

• Boil green peas over the stove top or in a microwave until tender. Drain & set aside.
• Meanwhile, heat oil in a Kadhai, splutter cumin seeds. Add a dash of Hing & grated ginger. Saute for a few secs.
• Add potato cubes, some salt & shallow fry in oil until crisp. Add all the dry powders one by one. Throw in boiled peads & fry for a couple of minutes until the flavours get absorbed.
• Turn off the stove & serve along with tooth picks .. Add a dash of lemon juice if you like & garnish with fresh coriander

How easy is it for you to reach out for a pack of chips when hungry?? Since, I always finish my lunch early, I am quite hungry most evenings. And, I sometimes eat junk along with my cup of coffee.  Well, there are days when I get this sudden urge to eat healthy stuff & avoid all the junk :) And, this Corn Chaat is reserved for such days ...

• 1 cup sweet corn
• 1/4 cup green peas
• 1 onion - finely chopped
• 1 small tomato - deseeded & finely chopped
• 1/2 red bell pepper - finely chopped
• 1/2 yellow bell pepper - finely chopped
• 1 carrot - grated
• 1 tsp green chilli paste
• 1 tsp lemon juice
• 1/2 tsp chaat masala
• Salt as per taste
• chopped Cilantro for garnish

• Boil sweet corn & green peas in salted water. Do not overcook. Drain & set aside.
• In a large bowl, add all the ingredients except cilantro. Mix well, adding salt to taste. Be careful while adding salt & chaat masala tends to be a little salty. 
• Garnish with cilantro

Anyways, in India, Chaat is easily available in every nook & corner than you can ever imagine & I bet that you somehow will never be able to replicate the taste of your favourite Chaat waala. Don't you guys agree with this?

• 2 handfuls of channa/chickpeas - soaked overnight or for 5-6 hours & boiled. ( Canned chickpeas will do)
• 1/2 red onion - finely chopped
• 1 1/2 cups of Mamra/Puffed Rice/Kadale Puri
• 1 small tomato - finely chopped
• 2 tbsp - grated carrot
• 2 green chillies - finely chopped
• 1 tsp lemon juice
• 1/2 tsp salt (Remember Puffed Rice is alredy salty)
• 1/2 tsp Chaat Masala
• A few sprigs of cilantro - for garnish
• 2 tsp Sev (optional )

Method:

• In a large bowl, combine together chickpeas, puffed rice, onions, tomato, carrots & chillies
• Add in lemon juice, Salt & chaat masala.
• Mix well & garnish with finely chopped cilantro & Sev ( I didn't add Sev )

Enjoy with your evening cuppa !!!

• You can add sprouted chickpeas as well, It will make it even more healthy.
• Try adding a few finely chopped raw mango for that extra tangy taste.

This goes to JFI-Chickpeas & to My Legume Love Affair, Seventh Helping, Hosted by Srivalli which is a brainchild of Susan