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    Home » Appetizer

    Tangy Pakistani Kala Chana Chaat

    Posted by Sarah Mirza on Jan 5, 2023 (Modified Mar 13, 2025) · Leave a Comment

    Jump to Recipe
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    Tangy Pakistani Kala Chana Chaat is a very easy, quick, and delicious recipe. The Kala Chana (Black Chickpeas) are wrapped in onion, tomatoes and a few seasonings. This recipe is tangy.

    WHAT IS KALA CHANA CHAAT?

    Tangy Pakistani Kala Chana Chaat is wrapped around onion, tomatoes, and tangy seasonings. Chaat is a term in Pakistan used for spicy, tangy, and tarty street food. This is the second chaat recipe on the blog, the first one being Golgappay Chaat. This Pakistani recipe ideal for Iftar.

    INGREDIENTS

    Black Chickpeas- The main ingredient in this recipe. How to soak and make black chickpeas is here.

    Potatoes & onions- Another big factor when it comes to taste.

    Whole and powdered spices- To enhance the taste of this recipe.

    HOW TO PREPARE IT?

    black chickpea in a white bowl.
    Make the Black chickpeas.
    Add oil in a pot or a fry pan.
    Add the whole spice.
    Sauté the black chickpeas for a little bit.
    Now add powdered spice and salt.
    Add onion, potatoes, and tomato.
    Let it cook.
    Garnish with cilantro.
    Enjoy!

    HOW LONG THIS CHAAT WOULD LAST IN FRIDGE?

    This chaat would last 2-3 days in the fridge, although you can make it ahead of time and it will be fine for 2-3 months in the freezer. 

    Let's Make Kala Chana Chaat!!!

    a picture of kala chana chaat in a pan.
    Print Recipe
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    Tangy Kala Chana Chaat

    Tangy Kala Chana Chaat is a chaat recipe, that's wrapped in onion, tomatoes, potatoes, and a few seasonings. It's tangy and delicious.
    Prep Time2 minutes mins
    Cook Time13 minutes mins
    Total Time15 minutes mins
    Course: Side Dish
    Cuisine: Indian, Pakistani
    Diet: Gluten Free
    Keyword: black chana, black chana chaat, blackchanainstantpot, street food, tangy chaat
    Servings: 4 people
    Calories: 158kcal
    Author: Sarah Mirza

    Ingredients

    • 2 cups black chickpeas
    • olive oil
    • 1 potato boiled and cubed
    • 1 onion finely chopped
    • 1 tomato finely chopped

    Whole spices

    • 1 tsp coriander seed roasted and roughly crushed
    • 1 tsp cumin seeds
    • 1 tsp fresh lemon juice

    Powder spices

    • 3 tsp dried mango powder amchur powder
    • 1 tsp red chili flakes also known as crushed red pepper
    • ¼ tsp black pepper
    • 2 tsp black salt
    • ¼ tsp salt
    • 1 tsp dried pomegranate powder anardana powder
    • 1 tsp cumin powder

    Garnish

    • cilantro
    • 1 green pepper chopped

    Instructions

    • In a fry pan, on medium heat, add oil, and let it heat up.
    • Add whole spice, sauté them for 10 seconds.
    • Now add black chickpeas and mix them for 30 seconds.
    • Next add powdered spices and mix well.
    • Add onion, potatoes, and tomatoes and mix well.
    • Now add fresh lemon juice and mix well.
    • Cover with the lid. let it cook on medium-low for 5-7 minutes.
    • Uncover the lid and garnish with cilantro and green pepper.
    • Enjoy!

    Video

    Nutrition

    Serving: 1cup | Calories: 158kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 138mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
    « Pakistani Mutton Kalia (Kaliya)
    Sweet And Tangy Pakistani Fruit Chaat »

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    Welcome

    Portrait of Sarah and Vaquas in front of mountains

    Hello friend! Our names are Sarah Mirza & Vaquas Saleem. We are a passionate, food-loving husband and wife duo working on this blog.

    We sincerely hope that when you try our recipes, you’re able to wander blissfully down a cultural memory lane and experience the authenticity and tradition that we and so many others grew up cherishing.

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