Updated date:

Hot and Tangy Black Chickpeas Chaat (Chana Chaat) Recipe

Author:

Hi Foodies! I am Urwa Khan, today I made this black chickpeas chaat loaded with tangy sauces and veggie.

Street Style Tangy Black Chickpeas Chaat (Chana Chat)

Street Style Tangy Black Chickpeas Chaat (Chana Chat)

These black chickpeas chaat is spicy, sweet, tangy, and hot. There are so many flavors, tastes, and textures bursting in your mouth that you want to go for more and more. Black chickpeas reducing cholesterol levels. Daily consumption of around 3 to 4 cups of chickpeas helps to decrease cholesterol triglycerides. Black Chickpeas contains a wide range of photochemical including carbohydrates, amino acids, proteins, iron, phosphate, chloride, etc. Chickpeas are rich in protein and fiber, both of which aid weight loss.

Fiber keeps you fuller for longer and protein satiates hunger. The fiber content in it also takes good care of your digestive system. Try this spicy and hot chaat loaded with tangy sauces and veggie chunks make it an irresistible combo.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

3-4

Ingredients

For Tamarind Pulp:

  • 1 cup tamarind pulp
  • 1 tablespoon red chili flakes
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup mint leaves
  • 1/2 tablespoon cumin powder
  • 1 tablespoon lemon juice

For Black Chickpeas Chaat:

  • 1 tablespoon oil
  • 2 cups black chickpeas, (boiled)
  • 1 cup onion, (chopped)
  • 1 cup tomatoes, (chopped)
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon salt
  • 1/2 tablespoon red chili flakes
  • 1/2 tablespoon coriander seeds, (crushed)
  • 1/2 tablespoon cumin seeds, (crushed)
  • 1 tablespoon red chili powder
  • 1 cup potatoes, (boiled & cube cut)
  • 1/2 cup tomatoes, (small cubes)
  • 1 cup onion, (chopped)

For Garnish:

  • Green coriander (chopped)
  • 1/4 cup mint leaves chopped, (optional)
  • 2-3 Green chilies, (round cut)

For Assembling:

  • Black chickpeas chaat
  • Tamarind pulp as required
  • Chaat masala as required
  • Lemon juice as required
  • Green coriander as required, (chopped)

Instructions

  1. In a blender add tamarind, red chili flakes, sugar, salt, mint leaves, cumin powder, lemon juice and blend well. Tamarind pulp is ready.
  2. Heat oil on a pan and add onion to it, cook until translucent. Now add ginger garlic paste and cook for 1-2 minutes.
  3. Now add chopped tomatoes and cook for about 2-3 minutes. Now add salt, red chili flakes, crushed coriander, crushed cumin seeds, red chili powder, and mix well. Cook on medium-low flame until your masala is thick inconsistency.
  4. Now add black chickpeas and cook on high flame for 2-3 minutes. Now add potatoes, tomatoes, onion, mint leaves, green chilies and mix well. Now add green coriander.
  5. In a bowl add prepared Tamarind pulp chaat, Tamarind pulp, chaat masala, lemon juice, coriander, and chaat is ready.
  6. Garnish with green chili and coriander.

© 2021 Iqra

Comments

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

Thanks a lot, Peggy.

Peggy Woods from Houston, Texas on April 30, 2021:

Your chickpea recipe sounds delicious! We usually buy the ones already cooked in cans. They would be extra tasty by combining them with some of the other ingredients you listed. Thanks for the idea.

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

Thanks a lot sis, God bless you

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

Rozlin thanks a lot. God bless you

Misbah from The Planet Earth on April 30, 2021:

A perfect snack, Urwa. I love eating chana chaat and am enjoying eating it almost every other day in iftar. Your recipe looks delicious

Thanks for sharing it

Blessings

Rozlin from UAE on April 30, 2021:

Salam urwa, your recipe looks tempting. Even I make black chana chaat but in a different way. Thanks for sharing the recipe

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

Yeah Linda it's so delicious. Thanks

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

Thanks a lot Hira Lal

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

walaikum salam, yeah it's so delicious and tangy. thanks, Jadoon

Iqra (author) from East County & Cooking and Baking Expert on April 30, 2021:

Thanks a lot, Pamela. peace and Blessings

Linda Crampton from British Columbia, Canada on April 29, 2021:

This sounds delicious! I think the ingredients would create a wonderful flavour.

HIRA LAL from BATALA on April 29, 2021:

Nice one cooking made post.

EK Jadoon from Abbottabad Pakistan on April 29, 2021:

Salam,

Urwa, Chat (of any type) is my favourite. My mum used to make black chickpeas chat and I can't forget the taste. Thanks for sharing your recipe.

Iqra (author) from East County & Cooking and Baking Expert on April 29, 2021:

Thank a lot brenda

Pamela Oglesby from Sunny Florida on April 29, 2021:

I didn't realize chickpeas were so healthy. This is a very interesting dish with so many flavors. Thank you for sharing this recipe, Urwa.

Amara from Pakistan on April 29, 2021:

They are looking yummy,

perfect for Iftar..

Have a blessed Ramadan sis..

BRENDA ARLEDGE from Washington Court House on April 29, 2021:

Oh how I love my hot & spicy foods.

Wish this was right here in front of me. I'm hungry now.

Thanks for that.

Iqra (author) from East County & Cooking and Baking Expert on April 29, 2021:

Bundle of thanks Nian

Nian from Pakistan on April 29, 2021:

It looks so yummy!

Iqra (author) from East County & Cooking and Baking Expert on April 29, 2021:

Bundle of thanks dear Srushti. Peace and Blessings

Srushti Gamit on April 29, 2021:

Thanks for sharing this recipe Urwa!! It is so healthy yet yummy snack.

Keep sharing and god bless you.

Muzammal on April 29, 2021:

Awesome

Related Articles