For: Nitra Black Chick Peas (Kala Chana)
Kala Chana Chaat
- Vegan
- Indian
- ⏱ 25 min (+ overnight soak)
- Serves 4
A hearty street-food chaat — nutty black chickpeas tossed with crunchy onion, tomato and a citrus-forward spice mix.
Method
- 1
Soak and boil
Drain the soaked chana and boil in fresh salted water for 25–30 minutes until tender but still holding its shape. Drain and let cool slightly.
- 2
Combine the salad
In a large bowl, toss the warm chana with the diced onion, tomato and green chilli.
- 3
Season
Sprinkle over the chaat masala and black salt, then squeeze in the lemon juice. Toss well to coat.
- 4
Adjust and finish
Taste and add salt if needed — the black salt is pungent, so go gently at first. Scatter fresh coriander over the top.
- 5
Serve
Serve immediately while the chana is still slightly warm, so the spices bloom fully.
For extra crunch, top with a handful of sev or crushed puri just before serving.