Delhiwala Chatpata Kala Chana | How to make Delhiwala Chatpata Kala Chana

By Chef (Mrs) Reetu Uday Kugaji  |  28th Feb 2016  |  
4.8 from 4 reviews Rate It!
  • Delhiwala Chatpata Kala Chana, How to make Delhiwala Chatpata Kala Chana
Delhiwala Chatpata Kala Chanaby Chef (Mrs) Reetu Uday Kugaji
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About Delhiwala Chatpata Kala Chana Recipe

Delhiwala chatpata Kala Chana prepared with aromatic Indian spice powders, surely to tickle your taste buds.

Delhiwala Chatpata Kala Chana, a deliciously finger licking recipe to treat your family and friends. This recipe of Delhiwala Chatpata Kala Chana by Chef (Mrs) Reetu Uday Kugaji will definitely help you in its preparation. The Delhiwala Chatpata Kala Chana can be prepared within 10 minutes. The time taken for cooking Delhiwala Chatpata Kala Chana is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Delhiwala Chatpata Kala Chana step by step. The detailed explanation makes Delhiwala Chatpata Kala Chana so simple and easy that even beginners can try it out. The recipe for Delhiwala Chatpata Kala Chana can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Delhiwala Chatpata Kala Chana from BetterButter.

Delhiwala Chatpata Kala Chana

Ingredients to make Delhiwala Chatpata Kala Chana

  • Kala chana 1 cup
  • oil 2 tbsp
  • asafoetida 1/8 tsp
  • coriander powder 2 tsp
  • turmeric powder 1/4 tsp
  • red chilli powder 1 tsp
  • Dry mango powder 1 tsp(optional)
  • salt to taste
  • water to mix the dry masalas
  • Water as required for boiling
  • For sprinkling:
  • lemon juice 2 tsp(optional)
  • For Garnishing:
  • Fresh coriander leaves, finely chopped 1/4 bunch

How to make Delhiwala Chatpata Kala Chana

  1. Wash and soak kala chana in 4 cups of water, overnight. The kala chana will double in volume after soaking.
  2. Add soaked kala chana, 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
  3. Turn off the heat and wait until all the steam has released before opening the pressure cooker. Once it is cooked drain out the water and keep aside.
  4. Let the chana be free from moisture. In a small bowl mix coriander powder, turmeric, chilli powder, dry mango powder and salt with 1/2 cup of water. Set aside.
  5. Heat oil add asafoetida, now add the prepared masala paste. Add the cooked black chana. Toss it on high flame.
  6. Serve hot sprinkled with lemon juice, garnished with chopped fresh Coriander leaves.

My Tip:

Do not overcook the Black chana or it will mash. You may a little sprinkle chaat masala, if desired. Do not throw away the water in which chana is boiled, it may be used in curries / gravies / soups instead of stock or water.

Reviews for Delhiwala Chatpata Kala Chana (4)

Ruchi sharma4 months ago

Ruchi sharma
4 months ago
yummy .

radha satheesha year ago

super snack yummy will make today

Abhilasha Pareek2 years ago


Meenakshi verma2 years ago