Kala Chana Chaat Recipe – Authentic Indian Chickpea Salad with Kala Namak

Last Updated on 5 months ago by Neha Deshmukh

Kala Chana Chaat Recipe – Authentic Indian Chickpea Salad with Kala Namak

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both healthy and bursting with flavor. And let me tell you, this Kala Chana Chaat is exactly that! It’s a vibrant, tangy, and slightly spicy Indian chickpea salad that’s incredibly easy to make. I first made this when I was craving something light yet satisfying, and it’s been a family favorite ever since. It’s perfect for a quick snack, a light lunch, or even as a side dish at your next get-together.

Why You’ll Love This Recipe

This Kala Chana Chaat is more than just a salad; it’s an explosion of textures and tastes. The soft chickpeas, the crunch of onions, the freshness of cilantro and mint, and that signature chaat flavor… it’s seriously addictive! Plus, it’s packed with protein and fiber, making it a guilt-free indulgence. It’s also super customizable – you can adjust the spice level to your liking and add your favorite toppings.

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 1 cup black chickpeas (kala chana), raw (about 170g)
• ⅓ cup chopped tomato (pulp removed) (about 75g)
• ⅓ cup chopped onion (about 75g)
• 1-2 green chilies, chopped (adjust to your spice preference)
• 1-2 tablespoons chopped cilantro
• 1-2 tablespoons chopped mint
• 1 teaspoon chaat masala
• ¼ teaspoon kala namak (rock salt)
• ¼ teaspoon cumin powder (optional)
• ¼ teaspoon amchur (dried mango powder)
• ¼ teaspoon red chili powder
• Salt to taste
• 1 small lemon or lime (juiced)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor!

Black Chickpeas (Kala Chana): Nutritional Benefits & Selection

Black chickpeas, or kala chana, are a powerhouse of nutrition! They’re packed with protein, fiber, and iron. When buying, look for chickpeas that are plump and have a uniform color. Don’t worry if they have a few blemishes – that’s perfectly normal.

Kala Namak (Rock Salt): The Secret to Authentic Chaat Flavor

This is the ingredient that gives chaat its distinctive flavor. Kala namak has a sulfurous aroma (don’t be alarmed, it disappears when cooked!) and adds a savory, umami depth that you just can’t get with regular salt. Trust me, it’s worth seeking out!

Amchur (Dried Mango Powder): Tangy Twist & Regional Variations

Amchur adds a lovely tangy flavor that balances the spices beautifully. It’s made from unripe green mangoes that are dried and ground into a powder. Different regions in India use varying amounts of amchur, so feel free to adjust to your preference.

Chaat Masala: Understanding the Blend

Chaat masala is a blend of spices that typically includes amchur, cumin, coriander, ginger, black salt, asafoetida, and chili powder. You can find it at most Indian grocery stores, or even online. Each brand has its own unique blend, so experiment to find your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the chickpeas: Start by soaking the black chickpeas in plenty of water overnight, or for at least 4 hours. This helps them cook evenly and become nice and tender.
2. Cook the chickpeas: Drain and rinse the soaked chickpeas. Now, you have two options: Instant Pot or stovetop. For the Instant Pot, cook on high pressure for 25 minutes (if soaked overnight) or 40 minutes (if soaked for 4 hours), followed by a natural pressure release. If you’re using a stovetop pressure cooker, cook for 7-8 whistles and let the pressure release naturally.
3. Combine ingredients: Once the chickpeas are cooked, drain them well and transfer them to a large bowl. Add the chopped tomatoes (make sure you remove the pulp – we want a drier texture!), chopped onions, cilantro, and mint.
4. Spice it up: Sprinkle in the chaat masala, kala namak, cumin powder (if using), amchur, red chili powder, and salt. Don’t be afraid to taste and adjust the spices to your liking!
5. Finish and chill: Squeeze the juice of a small lemon or lime over the mixture. Toss everything together really well. Now, here’s the important part: refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the chaat to become even more delicious.

Expert Tips

• Don’t skip the chilling time! It really makes a difference in the flavor.
• Remove the tomato pulp: This prevents the chaat from becoming soggy.
• Taste as you go: Adjust the spices to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies and red chili powder for a milder chaat. Add more for extra heat! My friend, Priya, loves to add a pinch of cayenne pepper for a real kick.
• Festival Adaptations (Navratri, Diwali Snack): This chaat is a popular snack during festivals like Navratri and Diwali. You can add a sprinkle of sev (crispy chickpea noodles) for extra crunch during festive occasions.

Serving Suggestions

Kala Chana Chaat is fantastic on its own, but it’s also great with:

• Papadums (Indian crispy wafers)
• A side of yogurt
• A cup of chai (Indian tea)

Storage Instructions

Leftover Kala Chana Chaat can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh, as the texture may change slightly over time.

FAQs

How do I achieve the perfect texture for Kala Chana Chaat?

The key is to cook the chickpeas until they’re tender but not mushy. Also, removing the pulp from the tomatoes and chilling the chaat for at least 2 hours helps maintain a good texture.

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15-ounce can of chickpeas. You won’t need to soak or cook them. However, canned chickpeas tend to be softer, so be careful not to overmix the chaat, or they might become too mushy.

What is the best way to remove the pulp from the tomatoes for this recipe?

The easiest way is to cut the tomatoes in half and gently squeeze out the seeds and pulp with your fingers. You can also use a small spoon to scoop it out.

Can I make this chaat ahead of time? How long will it stay fresh?

You can definitely make it ahead! It actually tastes better after the flavors have had a chance to meld. It will stay fresh in the refrigerator for up to 3 days, but it’s best enjoyed within the first day or two.

What are some good accompaniments to serve with Kala Chana Chaat?

Papadums, a side of yogurt, or a cup of chai are all great options!