Monday 11 November 2013


Preparation time: 5 minutes
Cooking time: 25-30 minutes
Serves: 4

1 cup black chick pea (black chana)
1 finely chopped small onion
1 small chopped tomato
1 green chili de-seeded and chopped
1 boiled potato
1 lemon
1 tsp chaat masala
1/4 tsp red chili powder
1 tsp jeera
1/8 tsp asafoetida  (hing powder)
1 tbsp oil
salt to taste


  1. Soak the black chick peas over night and drain the water.
  2. Take 4 cups of water in a pressure cooker, add salt to taste and pressure cook for half an hour.
  3. Check whether they are tender or not if required you can cook for some more time.
  4. If there is water then cook without lid on high flame till they the chick peas are almost dry.
  5. Now remove from flame and put them in a bowl.
  6. Add chopped onion,chopped tomatoes,green chili,boiled potato,red chili powder , chaat masala and salt in to it.
  7. Take a pan and heat the oil now add jeera and hing powder and pour the tempering on the chaat and cover with a plate for 10 minutes so that the aroma of the tempering is absorbed in the chaat.
  8. Now add lemon juice and chopped coriander and serve hot or cold.

  1. You can use white chick peas instead of black chick peas. You can also make the recipe with sprouted chick peas after boiling them for 10-15 minutes.

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