Chana Masala Chaat

 Chaat or Chat is a savory snack that originated in India, typically served as appetizer or starter at roadside tracks from stall or food carts across Indian subcontinent in India, Pakistan, Nepal and Bangladesh. With its origin in UttarPradesh India Chaat has become immensely popular in the rest of subcontinent.

There are different kinds if Chaat they are Aloo Chaat, Sprouts Chaat, Raw Mango Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Samosa Chaat, Kachori Chaat etc. Kala Chana or Black chick pea is a good source of antioxidant. It is very filling  and have lot of protein and fibre which are essential part of weight loss. It is a nice simple street food which is tasty, mouth watering and easy to make.

Chana Masala Chaat recipe is quick brunch or a quick snack is what we sometimes need which we are too busy or when we are too lazy. It is a healthy and great source of vegetarian recipe. It is tossed with boiled potatoes, onion , tomato and some masala with sprinkle of lemon.

For making  Chana Masala Chaat we need boiled chana , For this wash Kala Chana thoroughly, place in a vessel full of water and allow it to soak. While it can be soaked overnight, but generally 3-4 hours is enough to make them grow plump and ready for cooking.

Cooking Kala Chana: Drain the chana water which is soaked overnight. Now add enough water in a pressure cooker and pressure cook for 3 whistles. Allow  the steam to escape before opening the cooker lid.Drain it and keep it aside for cooling.

To make Chana Masala Chaat:

INGREDIENTS:

1. 2 cups of  Boiled Black chick pea (Kala Chana) 
2. 1 tsp of Red Chilli Powder (Lal Mirch Powder)
3. 1 tsp of Coriander Powder( Dhania Powder)
4. 1 tsp of Cumin Powder (Jeera Powder)
5. 1/2 tsp of Garam Masala Powder
6. 1 tsp of Chaat Masala Or you can use Dry Mango powder (Amchur Powder)
7. 1/4 tsp of Ginger Powder (Dry Adrak Powder)
8. 3 tsp of water 
9. Oil 1 tbsp
10. 1/2 tsp of Cumin seeds (Jeera seeds)
11. 2 pinch of Asafoetida (Hing)
12. 2 small Boiled and Chopped Potato (Aloo)
13. 2 small Onion (Pyaz) finely chopped 
14. 2 small Tomato (Tamatar) finely chopped
15. 1 tbsp of Mint (Pudina) finely chopped
16. 1 tbsp of Coriander, Cilanthro (Hara Dhania) finely chopped
17. 2 tbsp of Lemon Juice
18. 1/2 tsp of Sugar (Chini)
19. Salt as per taste

METHOD:

1. Take 2 cups of Black Chick Pea(Kala Chana). Soak it with enough water overnight..
2. Drain off the excess water, add soaked chana into cooker with 4 cups  of water and pressure cook for 3 whistles.
3. In a small bowl, add Red Chilli Powder (Lal Mirch powder), Coriander Powder (Dhania Powder), Cumin Powder (Jeera Powder), Garam Masala Powder, Chaat Masala , Ginger Powder(Adrak Powder) and mix well.
4. Now in that add little water to prepare paste (Masala Paste).
5. In a pan add oil and heat it on medium flame.
6. Add Cumin seeds (Jeera) and saute till it becomes aromatic. Add asafotida , prepare Masala Paste on medium flame, make sure that masala paste should not burn.
7. Fry it until the oil releases. At this point add boiled Black Chick Pea (Kala Chana) along with Salt (as per taste) ,1/2 tsp of Sugar and mix well.
8. Fry it for 5 minutes until all the Masala get well coated.
9. Turn off the flame and let it cool down.
10. Transfer Masala Chana in a large mixing bowl. Add chopped boiled potatoes(Aloo), chopped Onion (Pyaz), chopped Tomatoes (Tamatar) and mix well.
11. Next add finely chopped Mint (Pudina), chopped Coriander (Hara Dhania) and Lemon Juice and mix well.
12. Kala Chana Masala Chaat is ready to serve. Serve with sev and lemon wedges.