Kala Chana Chaat
Kala Chana Chaat that is beautiful to look at, well balanced, and healthy too!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1.5 cup cooked kaalay chanay ((instructions in post))
- 1/4 cup imli chutney ((can increase for a saucier mix))
- 1 tsp red chili flakes ((if your chutney is sweet))
- 1 tsp cumin powder ((if your chutney is sweet))
- 1/2 tsp salt ((if your chutney is sweet))
- 2 medium boiled potatoes
- 1/2 tsp garlic paste
- 3/4-1 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp zeera (cumin) powder ((optional))
- 1.5 cup yoghurt
- 1 tbsp sugar
- 1/4 tsp salt
- 1 diced onion
- 1-2 diced tomatoes
- minced green chilies
- chopped cilantro/coriander
- chaat masala
- chilli flakes
- sev or papri
- additional chutney for drizzling
- 3/4 tsp red chili flakes ((omit the ones above then))
- 3/4 tsp roasted coriander
- 3/4 tsp roasted cumin
- a pinch of ajwain (carom seeds)
Instructions
- 1
Combine the ingredients for the kala chana and set aside
- 2
Whisk the yoghurt ingredients until combined and smooth
- 3
Dice your boiled potatoes
- 4
Heat a little oil in a pan and add in your potatoes, the garlic, and salt, sauteeing on medium heat until the potatoes start to develop bronzey bits.
- 5
Add the chili powder and cumin powder, cook for another half a minute and take off the heat.
- 6
Layering: Build a base with your sweetened yoghurt, then carefully spoon the kalay chanay on top, followed by the potatoes, the tomatoes, the onions and then cilantro and chilies.
- 7
Scatter chaat masala over and an additional drizzle of tamarind chutney. Add papri or sev right before serving, but know it is delightful without!