Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.
You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.
Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .
Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline
Here are some more chickpeas recipes on this blog. Click on the name below for recipe.
4. Chana madra
And some black chickpeas recipe
Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.
To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.
Chickpeas/garbanzo beans or kabli chana – 1 cup
Salt – 1 teaspoon
Water – 2 cup
Onion – 1, finely chopped
Tomato – chopped
Ginger julienne – 1 tablespoon, optional
Green chilli – 1 – 2 or to taste, finely chopped
Cilantro or coriander leaves – 1 tablespoon, chopped
Grated raw mango ar kachcha aam – 1 tablespoon
Lemon juice – 3 teaspoon
Chaat masala – 1 teaspoon
Cumin or jeera powder – 1 teaspoon
Freshly crushed black pepper – 1/2 teaspoon
Bhaja moshla – 1 teaspoon, optional
Black or pink salt – 1 teaspoon
Kashmiri red chilli powder – 1/2 teaspoon,optional
1. Rinse and soak chickpeas in sufficient water overnight.
2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.
3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .
4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.
5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.
1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.
2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.
3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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