Kala Chana Chaat Recipe

Kala Channa Chaat is one of the most quintessentially Indian snacks. As light as a salad, but enhanced with flavours of Indian spices, it is a favorite of many. This version of the recipe is even healthier with the addition of Oats, that boosts the protein and fibre content of the dish, while adding a nutty flavor to the taste as well. Whip this up for a party or an accompaniment for a light lunch.

Cooking time
20 min
Preparation time
30 min
Serves
2
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0
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foodie_meter

48

Fit Foodie Recipe Score

47

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores over the regular recipe because it has fair source of protein and fiber

Ingredients

 

For The Meetha Chutney 

 

 

  • 1 cup deseeded dates (khajur)
  • 1/2 tbsp deseeded tamarind (imli)
  • 1 tbsp lemon juice
  • 1/2 tsp chilli powder
  • 1 tsp cumin seeds (jeera) powder
  • 1/2 tsp black salt (sanchal)
  • salt to taste

 

For the Chaat

 

 

  • 1 Packet Saffola Masala Oats Masala and Coriander
  • 1/4 cup finely chopped tomatoes
  • 1 cup beaten low-fat curds (dahi)
  • 1 tbsp meetha chutney, recipe above
  • 1/4 cup cooked kalachana (brown chick peas)
  • 2 tsp chilli powder
  • 2 tsp cumin seeds (jeera) powder
  • 2 tsp black salt (sanchal)
  • 2 tsp chaat masala

 

For Garnish 

 

 

  • 1/2 cup finely chopped coriander (dhania)
  • 3 tbsp fresh pomegranate (anar)

How to make Kala Chana Chaat

 

  • First, prepare the meetha chutney. Add de-seeded tamarind, de-seeded dates and water in a pan. Cook this on a low flame till the mixture become thick like a paste.
  • Add this mixture into a blender and blend into a thin smooth paste. Once the mixture is blended, strain it through a sieve into a big bowl and add water whenever required. 
  • Once the paste is properly strained, add lime juice, red chilli powder, cumin powder and black salt and mix it well till all the ingredients are well combined and have smooth consistency.
  • Keep the bowl aside once the chutney is ready.
  • Next, prepare the chaat. In a big bowl, add chopped tomatoes, curd, meetha chutney, kala chana, red chilli powder, cumin powder, black salt and chaat masala and mix it well.
  • Dry roast Saffola Masala Oats - Masala & Coriander in a pan for about 3-4 mins.
  • Add the roasted oats in the kala chana mixture and mix it well till all the ingredients are combined.
  • Garnish with Curd, meetha chutney, coriander leaves & pomegranate

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