Kabuli Chana Chaat

Want to spice up a boring day with an interesting snack? Don’t want anything too fatty? Then, this is the perfect recipe for you. If you have a bowl of boiled kabuli chana on hand, this can be made in a jiffy. It is guilt-free, as in not calorie-laden.

Here is how I make it…

Ingredients (makes enough for 2 people, as a light snack):

1 medium-sized bowl chickpeas aka kabuli chana (soaked overnight and boiled – 3 whistles in the pressure cooker – with the excess water drained off)

Black/rock salt, to taste

1 medium-sized potato, boiled, peeled and cubed

1 small bunch of fresh coriander leaves, finely chopped

1 medium-sized onion, finely chopped

1 medium-sized tomato, finely chopped

Red chilli powder, to taste

Juice of 1 lemon

1/2 teaspoon cumin (jeera) powder

1 teaspoon chaat masala


Put all the ingredients in a large bowl. Mix gently but thoroughly, until all the chana are coated evenly with the spices. That’s it!


You could even add finely chopped cucumber, raw mango and pomegranate seeds to this chaat. I didn’t, because I didn’t have any.


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