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A classic Indian street food snack made with flattened, roasted black chickpeas tossed with zesty spices, onions, and tomatoes. It's crunchy, tangy, and utterly addictive, perfect for an evening munch.
Soak and Cook Chickpeas
Flatten and Roast Chickpeas
A classic Indian street food snack made with flattened, roasted black chickpeas tossed with zesty spices, onions, and tomatoes. It's crunchy, tangy, and utterly addictive, perfect for an evening munch.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 203.11 calories per serving with 9.26g of protein, it's a beginner-friendly recipe perfect for snack.
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Assemble the Chaat
Mix and Serve
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder for extra heat.
Add 1/4 cup of fresh pomegranate arils during assembly for a sweet, tangy, and juicy crunch that complements the spices.
Instead of pan-roasting, bake the flattened chickpeas. Toss with oil, spread on a baking sheet, and bake at 200°C (400°F) for 15-20 minutes, or until crispy.
If in season, add 1/4 cup of finely chopped raw mango (kairi) for a sharp, tangy flavor.
Black chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function. A protein-rich snack helps in promoting satiety and reducing cravings.
The high fiber content from chickpeas aids in digestion, promotes gut health, and helps regulate blood sugar levels. It also contributes to a feeling of fullness, which can aid in weight management.
This snack is a good source of important minerals like iron, manganese, and magnesium, which are vital for energy production, bone health, and preventing anemia.
One serving (about 1 cup or 190g) of Chana Jor Garam contains approximately 250-280 calories, primarily from the chickpeas and a small amount of oil, making it a light yet filling snack.
Yes, it's a very healthy snack. It's rich in plant-based protein, dietary fiber, and essential minerals. It's low in fat and helps keep you full, making it a great alternative to fried snacks.
Absolutely. You can boil the soaked chickpeas in a pot on the stovetop. It will take longer, about 60-90 minutes, until they are tender but not mushy. You can also use canned black chickpeas; just rinse, drain, and proceed with the flattening step.
It's best eaten fresh as the onions and tomatoes will make it soggy. However, you can store the roasted, flattened chickpeas (without the fresh veggies and spices) in an airtight container for up to a week. Assemble the chaat just before serving.
Kala Namak, or black salt, is a volcanic rock salt with a distinct sulfuric aroma and tangy taste, crucial for authentic chaat flavor. While you can substitute it with regular salt and a bit more lemon juice or amchur (dry mango powder), the unique flavor will be missing.
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