Looking for a snack that is high in protein and has a ton of other nutritional advantages? Well, Kabuli Chana, also known as White Chickpeas or White Chana, may be the option that best satisfies your wellbeing. These are incredibly rich in several vitamins and minerals that support a healthy body. Chickpeas, also known as Kabuli Chana or Garbanzo beans, are legumes that belong to the same family as kidney beans and peanuts. Chickpeas have a deliciously creamy texture and nutty, buttery flavour. Chickpeas go well in salads, chaats, and other dishes. One such super healthy dish is Aloo Chana Chaat.
Aloo Chana Chaat is a delicious chaat that is easy to make, fresh, and energizing to eat if you have a burning desire for some spicy, tangy chatpata food to eat. Aloo Chana Chaat is a snack food recipe made with chickpeas, potatoes, and is served with chutney. This dish from North India is a nutritious and high-fibre recipe. This tasty snack recipe is made by combining boiled potato, chickpeas, onions, tomato, and coriander leaves, all of which are flavoured with chaat masala powder. It is well-blended with fresh lemon juice to give a sour flavour that will tingle your taste buds. It's a delicious tea time snack substitute.
Ingredients
For Pressure Cooking Chickpeas
- 1 cup dried white chickpeas
- ½ teaspoon salt
- 2 cups water
- 1 medium to large potato
Other Ingredients For Chana Chaat
- 1 medium sized onion, finely chopped
- 1 medium sized tomato, finely chopped
- 1 green chilli , finely chopped
- 1 teaspoon roasted cumin powder
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon chaat masala
- ½ teaspoon dry mango powder (amchur powder)
- regular white salt, add as per taste
- black salt, add as per taste
- 1 to 2 teaspoons lemon juice
- 2 to 3 tablespoons chopped coriander leaves
- ¼ cup fine sev, optional
Instructions to make Aloo Chana Chaat
- Soak 1 cup of white chickpeas (kabuli chana) in enough water to cover them overnight or at least for 8 to 9 hours
- Later, drain all of the water and rinse once more
- Take a 2-litre pressure cooker and add the chickpeas and add 2 cups of water and 1/2 teaspoon of salt
- On top of the chickpeas, place a bowl
- A medium-sized or large potato should be rinsed and kept in the bowl
- At first, pressure cook over medium heat while closely covering with the lid, then reduce the flame a little when the cooker begins to hiss, then cook for 10 to 12 whistles
- The lid should only be removed when the pressure naturally decreases
- Cut a knife or fork through the potato to check it
- Examine the chickpeas as well, the cooked chickpeas ought to be simple to mash and the texture of the chickpeas should melt in your tongue (Add more water and pressure cook the chickpeas for a few more minutes if necessary)
- Remove the cooked chickpeas from the water and set them aside
- Peel the potato
- After that, chop and set aside
- Peel the onion, tomato, and chilli, then rinse and chop them finely
- Additionally, wash some coriander leaves, then chop them very finely and set all aside
- Put the boiled chickpeas in a bowl for mixing
- Add the chaat masala, roasted cumin powder, and Kashmiri red chilli powder, along with all the other spice powders
- According to taste, mix in both black salt and ordinary salt
- Add the potato cubes and mix thoroughly so that the salt and spice powders coat the potatoes and chickpeas evenly
- Add the chopped green chilies, chopped onions, chopped tomatoes, and chopped coriander leaves
- Add 1-2 teaspoons of lemon juice, or more if necessary
Aloo Chana chaat should be served immediately in a bowl. Add some coriander and sev to the dish as a garnish and serve it with sweet and green chutney. Most chaat recipes are served with sweet and green chutneys as a necessary component, which improves the chaat's flavours. So, give this recipe a try.