Home / Recipes / Heeng Vaale Kaale Chane Ki Chaat / Asafoetida Flavoured Black Chickpeas Chaat

Photo of Heeng Vaale Kaale Chane Ki Chaat / Asafoetida Flavoured Black Chickpeas Chaat by Pari Vasisht at BetterButter
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Heeng Vaale Kaale Chane Ki Chaat / Asafoetida Flavoured Black Chickpeas Chaat

Sep-08-2015
Pari Vasisht
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Heeng Vaale Kaale Chane Ki Chaat / Asafoetida Flavoured Black Chickpeas Chaat RECIPE

I’ve been cooking the Kala Chana/ Black Chickpeas for ages now in several ways and whenever I made them, there was never a hard and fast set procedure that I would follow. Whatever ingredient, spice fancied that day or came into my mind was added and the Chana cooked. Later on it was taken up to the next level by making a Chaat out of it which was even more liked and enjoyed by everyone.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Snacks

Ingredients Serving: 4

  1. 1-1/2cups dry kala chana/ black chickpeas
  2. 2medium potatoes cubed
  3. 2tsp ghee
  4. 2tsp oil
  5. 1/8tsp carom seeds/ajwain
  6. 1tsp strong aroma heeng/asafoetida
  7. 2-1/2tsp red chilli powder
  8. 1tsp amchoor/dry mango powder
  9. 1/2tbsp kala namak/ black salt powder
  10. a pinch of methidana/fenugreek seeds
  11. 6tsp coriander powder
  12. 2tsp cumin powder
  13. 2tsp roasted cumin powder
  14. 1/2tsp turmeric powder
  15. A pinch of cooking soda
  16. chopped coriander
  17. chopped onions
  18. curds beaten with salt and sugar to taste
  19. chopped tomatoes
  20. bareek sev/nylonsev
  21. pomegranate seeds
  22. green chutney with amla (check on blog)

Instructions

  1. Wash and soak the chickpeas for 6-8hrs. They soak water and double in volume.
  2. Put the chickpeas in a pressure cooker and add 1tsp salt and a pinch of cooking soda. After the full pressure comes, simmer the flame and cook for 30mins. Let the pressure drop, strain all the water.
  3. Heat oil and ghee together. Add fenugreek seeds. Once the fenugreek seeds start changing colour, add ajwain and half of the heeng, followed by the potatoes.
  4. Mix thoroughly and cover with a lid to cook the potatoes.
  5. Now, put all the dry spices except the remaining heeng and sauté the mix thoroughly.
  6. Add the boiled chickpeas and mix properly. Also add salt to taste. Cover and cook for 10mins on a low flame so that all spices and their flavours get absorbed by the chickpeas.
  7. Add the remaining heeng, mix and mush lightly. Cook for 2-3mins more.
  8. For chaat, take the chana in a plate. Put a few spoons of curds, followed by green chutney, onions, tomatoes, sev and pomegranate seeds. Serve immediately.

Reviews (5)  

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Esther Samuel
Apr-21-2018
Esther Samuel   Apr-21-2018

Nice one

Pushpa Taroor
Dec-26-2017
Pushpa Taroor   Dec-26-2017

Good

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