Spicy Chatpata Kala Chana (Black Chickpea Snack)
35 minutes
698 reads
About Spicy Chatpata Kala Chana (Black Chickpea Snack)
Spice up your snack time with this vibrant Chatpata Kala Chana recipe! This flavorful North Indian black chickpea dish is bursting with aromatic spices like asafoetida (hing), coriander, and turmeric, creating a uniquely tangy and satisfying experience.Easy to make and perfect for a quick brunch or evening snack, this recipe is a delicious blend of textures and tastes. The dry mango powder adds a delightful sweetness that balances the spice perfectly, making it irresistible.Prepare to be amazed by the depth of flavor in this simple yet unforgettable snack. Get ready to impress your family and friends with this authentic Indian delight!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Spice Paste
- 2 tsp Coriander Powder also known as dhania
- 1/4 tsp Turmeric Powder also known as haldi
- 1 tsp Chili Powder red
- 1 tsp Mango Powder amchur, dry
- 1.5 tsp Salt or to taste
- 1/4 cup Water for mixing spices
For Tempering
- 2 tbsp Oil
- 1/8 tsp Asafoetida hing
For Garnishing (Optional)
- 1/4 bunch Coriander Leaves dhania, finely chopped, fresh
- 2 tsp Lemon Juice
Instructions
Prepare the Black Chickpeas
- Wash and soak 1 cup of black chickpeas in 4 cups of water overnight. The chickpeas will nearly double in size.
Pressure Cook the Chickpeas
- Add the soaked chickpeas and 4 cups of water to a pressure cooker. Cook on medium heat for approximately 12 minutes after the pressure starts building (or 4-5 whistles, depending on your cooker). Allow the pressure to release naturally before opening.
Drain and Dry
- Drain the cooked chickpeas thoroughly and set aside to ensure they are dry. This prevents the final dish from becoming watery.
Make the Spice Paste
- In a small bowl, combine 2 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tsp dry mango powder, and 1.5 tsp salt with 1/4 cup water. Mix well to form a smooth paste.
Temper and Cook
- Heat 2 tbsp of oil in a pan. Add 1/8 tsp asafoetida and let it bloom for a few seconds. Then, add the prepared spice paste and sauté for 1-2 minutes until fragrant.
Combine and Finish
- Add the cooked and dried black chickpeas to the pan. Toss everything together over high heat for 2-3 minutes to allow the flavors to meld and the chickpeas to become slightly crispy.
Serve
- Serve hot, garnished with freshly chopped coriander leaves and a squeeze of lemon juice, if desired.
Recipe Notes
Expert Tips for the Best Chatpata Kala Chana
- For extra flavor, you can lightly toast the coriander and turmeric powder in a dry pan before using them in the spice paste.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- If you don’t have dry mango powder, you can substitute with a little bit of lime juice or tamarind paste for a similar tangy flavor profile.
- To enhance the texture, consider lightly pan-frying the chickpeas for a few minutes after cooking them, before adding to the spice mixture.
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Recipe Nutrition
Calories: 31kcalFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mg
Chef Reetu Uday Kugaji
Articles: 20
6 Comments
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This looks so tasty! Thank you.
This looks delightful! Thanks for the recipe.
I’m in love with this recipe already!
Such a scrumptious dish! Thank you.
I’m excited to try this recipe!
Everytime I look at the pic, I can feel the beauty of the creator. Very well clicked pic, traditional and simple recipe can look so exotic, never thought about it.