Chole Chaat (Spicy Chickpeas)
Chole Chaat is a zesty snack for people who enjoy spicy food. This is a very quick & easy recipe to prepare, and quite an aromatic dish.
Ingredients
Ingredients:
- 1 cup chickpeas (Garbanzo beans, Kabuli chana)
- 1 medium size boiled potato
- 2 tablespoons oil
- 1/4 cup gram flour (besan)
- 1 tablespoon finely grater ginger
- 1 seeded minced green chili adjust to taste
- 1 1/2 teaspoon salt adjust to taste
- 1 teaspoon black salt (kala namak)
- 1/2 teaspoon black pepper
- 1 teaspoon roasted cumin powder*
- 1 teaspoon mango powder
- 1 tablespoon garam masala
- 1 tablespoon lemon juice
Garnish
- 2 tablespoon Ginger relish
- Few slices of lemon
- 8 Romaine lettuce leaves
Instructions
Method
- Peel and cut the boiled potato into ¼-inch cubes. Set aside
- Wash the chickpeas and soak in four cups water for at least eight hours. Chickpeas will increase to two and a half times their original volume.
- Drain the water and wash the chickpeas.
- Place the chickpeas in a pressure cooker with four cups water. Cook on medium high heat. When it starts to steam, turn down the heat to medium, and cook for another eight minutes.
- Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
- Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry one to two minutes, until the color changes to golden brown.
- Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
- Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices. Cook on low heat 10 to 15 minutes. Turn off the heat.
- Cook on low heat for 10 to 15 minutes. Turn off the heat.
- Add the potatoes, garam masala, and lemon juice. Mix gently.
- Before serving, let the chickpeas sit at least half an hour to absorb all the flavors. The gravy will thicken as it cools.
Notes
Serving Suggestions
- Chole chaat tastes best when served warm.
- Garnished the chole chaat with ginger relish and/or a slice of lemon.
- Serve chole chaat as a lettuce wrap using Romaine lettuce leaves. It provides a nice crunch to the chaat and makes for a beautiful presentation.
- For an easier and quicker recipe, substitute canned chickpeas.
- *The roasted cumin seed powder is prepared by dry roasting whole cumin seeds and then grinding them to a powder.
Tried this recipe?Let us know how it was!
Chole Chaat Recipe: A Tangy Twist to Spicy Chickpeas
Introduction to Chole Chaat Recipe
Chole Chaat is a delightful fusion of street food flavors, blending the essence of appetizers with the tanginess of chaat, all while being gluten-free and vegan, making it a perfect choice for those seeking delicious and wholesome street food recipes.
This chole chaat recipe offers a unique twist to traditional chickpeas by infusing them with a medley of spices and chutneys. Perfect for snacking or as a side dish, this chole chaat is sure to be a crowd-pleaser at any gathering. Let’s dive into the flavorful journey of creating this irresistible recipe of chole chaat.
How to Make Chole Chaat: Step-by-Step Guide
To begin preparing the Chole Chaat, start by peeling and cutting the boiled potato into uniform ¼-inch cubes. This step ensures that the potatoes will cook evenly and integrate well with the other ingredients. Set aside the cubed potatoes for later use.
Next, thoroughly wash the chickpeas and proceed to soak them in four cups of water for a minimum of eight hours. This soaking process allows the chickpeas to rehydrate and soften, expanding to approximately two and a half times their original volume. After the soaking period, drain the water from the chickpeas and give them a final rinse to remove any residual impurities.
Now, it’s time to cook the chickpeas. Place the soaked chickpeas in a pressure cooker along with four cups of fresh water. Set the pressure cooker on medium-high heat and allow it to come to a steam. Once steam begins to emit, reduce the heat to medium and continue cooking for an additional eight minutes. It’s crucial to ensure that the pressure cooker is properly sealed and maintained during the cooking process.
After cooking, turn off the heat and allow the pressure cooker to naturally release its steam until it’s safe to open. The chickpeas should now be soft and tender, ready to be incorporated into the chaat.
Meanwhile, in a separate saucepan, heat oil over medium heat. Once the oil is heated, add the gram flour (besan) and stir-fry for one to two minutes until it takes on a golden brown hue. This toasting of the gram flour enhances its flavor and aroma.
To the golden-brown gram flour, add grated ginger and minced green chili, stirring briefly to infuse their flavors into the mixture. Then, introduce the cooked chickpeas to the pan, along with the specified amounts of salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash the chickpeas while incorporating the spices, allowing them to meld together over low heat for 10 to 15 minutes.
Following this, gently incorporate the previously prepared cubed potatoes into the chickpea mixture, along with the garam masala and freshly squeezed lemon juice. Stir gently to ensure all ingredients are evenly distributed.
Before serving, allow the Chole Chaat to rest for at least half an hour to allow the flavors to fully develop and meld together. During this time, the gravy will naturally thicken, enhancing the overall texture and taste of the dish.
For serving, Chole Chaat is best enjoyed warm, garnished with optional ginger relish and/or a slice of lemon for added freshness. For a creative presentation, consider serving the chaat as lettuce wraps using Romaine lettuce leaves, which provide a satisfying crunch and elevate the dish’s visual appeal.
Lastly, for a quicker alternative, canned chickpeas can be substituted in place of soaked and cooked chickpeas. Additionally, the roasted cumin seed powder mentioned in the recipe can be easily prepared by dry roasting whole cumin seeds and subsequently grinding them into a fine powder, imparting a robust, smoky flavor to the dish.
Tips for Perfecting Your Chole Chaat Recipe
- To enhance the flavor profile of the chole chaat, you can add a pinch of amchur (dry mango powder) or chaat masala for an extra tangy twist.
- For a healthier version, you can use boiled chickpeas instead of cooking them in oil. Simply boil the chickpeas until tender and proceed with the recipe as directed.
- Customize the spice level of the chole chaat according to your preference by adjusting the amount of green chilies or red chili powder used in the masala.
Variations to Explore
- Paneer Chole Chaat: Add cubes of paneer (Indian cottage cheese) to the chole chaat for a protein-rich variation.
- Sprouts Chole Chaat: Incorporate sprouted chickpeas or mixed bean sprouts to amp up the nutritional content of the chaat.
- Avocado Chole Chaat: For a creamy twist, top the chole chaat with diced avocado and a dollop of yogurt.
Benefits of Chole Chaat
- Chickpeas, the star ingredient of chole chaat, are a rich source of protein, fiber, and essential nutrients such as iron, magnesium, and folate.
- The spices used in chole chaat, such as cumin, ginger, and garlic, are known for their digestive properties and can aid in digestion.
- Chole chaat is a wholesome and satisfying snack option that can help curb hunger cravings while providing a burst of energy.
FAQs (Frequently Asked Questions)
Can I use canned chickpeas instead of dried chickpeas for this recipe?
- Yes, you can substitute canned chickpeas for dried chickpeas. Simply rinse and drain the canned chickpeas before using them in the recipe.
Can I prepare the chole chaat in advance?
- Yes, you can prepare the chole chaat ahead of time and store it in the refrigerator for up to 2-3 days. Simply reheat it before serving.
Is chole chaat suitable for vegetarians and vegans?
- Yes, chole chaat is a vegetarian and vegan-friendly dish as it does not contain any animal products.
Can I adjust the spiciness of the chole chaat according to my preference?
- Absolutely! Feel free to adjust the amount of green chilies or red chili powder to suit your taste buds.
What can I serve with chole chaat?
- Chole chaat pairs well with crispy papdis (fried dough wafers), sev (crispy chickpea noodles), or even plain yogurt for a refreshing contrast.
Explore more mouthwatering recipes on Manjula’s Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer
Tyra Somers
January 16, 2012 at 9:48 amHello,
You are my kitchen guru.
One question about chole chaat: if using canned chickpeas, do you drain them? Then how much water do you add?
Thanks,
Tyra
Manjula Jain
January 19, 2012 at 6:15 amTyra Somers,
You need to drain the water from can chickpeas, add the water as needed.
Sunita
November 9, 2011 at 1:32 amhi aunty
I dont know that what is roma lettuce leaves?
plz can u tell me its other name n also in hindi.
thanking you.
Nesh
May 31, 2011 at 9:15 pmI have to try it I am new to this site and find it very intresing !!!
Thanks Manjula
Maria
April 11, 2011 at 8:06 amYummy, yummy recipe. Thanks
veena
March 16, 2011 at 6:29 pmI love that you serve the chole in lettuce! Healthier than a crispy tortilla though I like those as well.
gunjan
January 18, 2011 at 10:32 amaunty u r too good.. thanks for such simple recipes
gunjan
January 18, 2011 at 10:29 amvery good recipe without tomatoes also d gravy was perfect n as a chaat dish it will b scrumptious to eat..
Anandita
September 8, 2010 at 2:32 pmThanks for posting lovely dishes. you are really an amazing person. God bless you.
can you please tell which garam masala do you use. or if it is home made , can you please give the recipe of it.
Anandita
September 8, 2010 at 2:32 pmThanks for posting lovely dishes. you are really an amazing person. God bless you.
can you please tell which garam masala do you use. or if it is home made , can you please give the recipe of it.
Anandita
September 8, 2010 at 2:31 pmThanks for posting lovely dishes. you are really an amazing person. God bless you.
can you please tell which garam masala do you use. or if it is home made , can you please give the recipe of it.
Thu Le
August 25, 2010 at 8:04 pmHi Manjula,
I feel very happy everytime I watch you. I feel peace because you teach vegetarian cooking and because you are nice and you are Asian like me. But I wonder if frying food is healthy or not. Frying food can cause carcinogen that causes free radicals in the body. I do not feel good when I eat fry food, even stir fry , although I know that fried food tastes so good. Do you have any receipes that does not require frying or deep frying? Thank you.
nishu
August 18, 2010 at 10:42 amHi Mam,
Only one thing i have to mention…. your website has made me interested in cooking… thanks to you.
My husband blesses u a lot!!!
Neha
July 27, 2010 at 3:19 pmAwesome dish..
Yasmeen Khan
May 24, 2010 at 8:30 pmThank you Manjula Auntie for your amazingly simple and Delicious Recipes.
I love the tips you give, which are so helpful.
Thank a ton!
Yasmeen
Anuradha
May 24, 2010 at 7:20 amHello, Manjula Aunty! Thank you once again for a mouth-watering recipe. I’m going to definitely make it this weekend. Can you please tell us which brand of garam masala powder you use ? If you make it at home, can you please post a recipe for it at your convenience?
I just feel that every brand tastes so different, and very few have the right taste, so it would be very nice to know which one you use. Thank you again for the amazing recipes.
kajal
May 10, 2010 at 8:30 amhi aunty.
d recipe was gr8 keep adding taste 2 our lives. thank u
kajal
May 10, 2010 at 8:23 amhi ,aunty
this dsh was great,n the vdeo was also good, keep addin taste to our lives,thank u
asha
March 28, 2010 at 5:41 pmdear manjula ji…
really truly love all your easy recipes….can you pls show the recipes for soya( nutri nuggets) biriyani and veg indo chinese noodles recipe
Tina
March 28, 2010 at 1:09 pmHi Manjula,
Thank you for this delicious recipe. I have made it 3 times already (without the potato) and it is great! It is even delicous served cold over a bed of romaine lettuce with lemon juice squeezed on top. Simple yet very satisfying. Thank you!
Tina
shefali
March 27, 2010 at 5:33 amhello aunty…
your recipies are really nice , something new and innovative.
thankx for the recipes.
Babu
March 17, 2010 at 3:49 amHullo Manjulaji,
What is the make of the pressure cooker you have used? I saw that it did not have the rubber gasket which seals in the steam.
AnamikaD
March 17, 2010 at 9:26 amHello Babu,
The brand is Fagor. I have been using it for the last 2 years and would highly recommend it. If you can get containers for pressure cooker from India, it makes it even more useful.
Cheers,
Anamika
sushi
March 16, 2010 at 11:15 pmhello aunty,I have been watching your site from 2years almost.I have learnt many recipes from ur kitchen.thanks a lot.this recipe is really gud to serve for the special guests.I’m from jakartha.
barbara
March 16, 2010 at 8:51 amhi aunty! I’m from italy,and love you recipes.tank you tank you tank you for all vegan in italy
Teri
March 16, 2010 at 4:50 amI would like to know where did you get that cooking sauspan from ? Is it alluminum or stain less steel….Thank You
vidya
March 15, 2010 at 4:40 pmHello Manjulaji …..Do you use ‘roasted’ cumin seed powder for this recipe?
and also where can i buy the black salt here in US.
Jaya
March 15, 2010 at 7:08 pmHi Vidya, The recipe states “roasted cumin powder” (bhuna jeera).
Black salt is easily found in Indian grocery stores here in the US. American grocery stores don’t carry it and won’t know what you are asking for.
Trendsetters
March 15, 2010 at 7:34 amlovely recipe..nice video