Black Chana Chaat Recipe

Preparation time 10-15 minutes
Cooking time 15 minutes
Serve 2-4

For Boiling
4-5 cups Water,
2 Green chillies,
¼ inch Ginger, slice,
Salt to taste,
1 tsp Sugar,
½ tsp Degi red chilli powder,
A pinch of asafoetida,
1 cup Black chickpeas (soaked overnight)
⅓ cup Peanuts (with skin, soaked overnight)
½ cup Soya bean (soaked overnight)

See Recipe:

For Bouquet Garni
9-10 Black peppercorns,
1 Black cardamom,
2-3 Cloves,

For Chaat Masala
1 ½ tsp Cumin seeds,
1 tsp Fennel seeds,
10-12 Black peppercorns,
3-4 Fenugreek seeds,
1 tsp Coriander seeds,
2-3 Cloves,
A pinch of asafoetida,
1 ¼ tsp Dry mango powder,
1 tsp Sugar,
Salt to taste,
¼ tsp Dry ginger powder,

For Chana Chaat
1 inch Ginger, chopped,
2-4 Green chillies (less spicy, finely chopped)
1 ½ tbsp Coriander leaves, finely chopped,
1 medium size Onion, chopped,
For Boiling
In a sauce pot, add water, green chillies, ginger, salt to taste, and sugar.
Add degi red chili powder, asafoetida, black chickpeas, peanuts, soybean.
Put the bouquet garni and boil until it’s cooked well.
Boil it for 15-20 minutes on medium flame.
Strain in a bowl and keep it aside for further use.
Put the bouquet garni and

For Bouquet Garni
In a muslin cloth, add black peppercorns, black cardamom, cloves and tie a knot.

For Chaat Masala
In a non-stick pan, add cumin seeds and dry roast it well. Transfer it into a bowl.
Same as above, dry roast all the spices separately and transfer it into a bowl.
Add asafoetida, dry mango powder, sugar, salt to taste, dry ginger powder.
Transfer it into a grinder jar and grind into a fine powder and keep it aside for further use.

For Chana Chaat
In a large bowl, add ginger, green chillies, coriander leaves, onion, and raw mango.
Add tomato, boiled mixture, pomegranate pearls, lemon juice.
Add prepared chaat masala and mix everything well.
Add prepared tadka. Transfer it into a serving bowl, garnish it with pomegranate pearls, sev.
Add coriander sprig and serve.

For Tadka
In a pan, add oil, once it’s hot, add cumin seeds, button chili and let it splutter well.
Keep it aside for further use.

(Recipe By Chef Ranveer Brar)

Leave a Comment