Sprouted Kala Chana Chaat

Name: Sprouted Kala Chana Chaat
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup kala chana (dried, sprouted); 0 water (for soaking and sprouting); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, deseeded and finely chopped); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice; 0.5 tsp chaat masala; 1 pinch red chili powder; 0.5 tsp roasted cumin powder; 1 pinch black salt; 1 pinch salt

RATING

4.4/5(67)

TASTE SCORE

8/10

A tangy, spicy, and refreshing chaat made with protein-rich sprouted black chickpeas. Tossed with crunchy onions, juicy tomatoes, and a punch of lemon and chaat masala, this no-cook snack is light yet satisfying. Ready in minutes, it's perfect for a healthy evening bite.

PREP

10m

COOK

SERVES

1 KATORI

168 cal

SERVINGS

METHOD · 5 STEPS

prep
Sprout the kala chana.
Rinse the dried kala chana and soak in enough water overnight or for 8 hours. Drain the water, tie the chana in a damp muslin cloth, and let them sit in a warm place for 12-24 hours until tiny sprouts appear.
TIPMake sure the cloth stays damp — dry sprouts can turn hard and lose their crunch.
prep · ~3 min
Steam the sprouted chana (optional).
If you prefer a softer bite, steam the sprouts for 2-3 minutes until just tender but still al dente. Spread on a plate to cool completely. For maximum crunch and nutrition, skip this step entirely.
TIPSteaming is optional but helps if the raw sprouts feel too hard for your liking.
mix
Combine the base ingredients.
In a large mixing bowl, add the sprouted kala chana, chopped onion, chopped tomato, green chili, and fresh coriander leaves. Toss gently to mix.
mix
Season the chaat.
Sprinkle chaat masala, red chili powder, roasted cumin powder, black salt, and salt over the mixture. Squeeze fresh lemon juice and toss everything together until well combined.
TIPToss the spices right before serving to keep the vegetables crisp and fresh.
garnish
Finish with a fresh garnish and serve.
Transfer the chaat to serving bowls. Scatter a few extra coriander leaves on top for a fresh finish. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sprout the kala chana until the tail is just about 1/4 inch long — longer sprouts turn grassy in flavor.
2
If using steamed sprouts, spread them on a tray and cool completely before mixing to prevent the chaat from turning soggy.
3
Deseed the tomato thoroughly to avoid excess moisture that can dilute the spice coating.
4
Add the lemon juice and chaat masala just before serving to keep the onions and tomatoes crisp.
5
Store leftover chaat in the fridge for up to 6 hours, but expect the vegetables to soften slightly.
6
For a crunchier texture, skip the steaming step entirely and use the sprouts raw.

RECIPE VARIATIONS

Adapt it for your goals.

spicy mango

Spicy-mango

Add 2 tablespoons of diced raw mango and an extra slit green chili for a tangy, fiery twist that mimics a classic north Indian street-style chaat.

protein boost

Protein-boost

Fold in 1/4 cup of pomegranate arils and 1 tablespoon of crushed peanuts for extra protein, fibre, and a pop of sweetness against the spices.

low oil

Low-oil

Omit any optional oil or sev; rely on the lemon juice and chaat masala for moisture and flavor — this keeps the dish virtually fat-free while still vibrant.

jain

Jain

Skip the onion and green chili; use asafoetida (hing) and extra cilantro for the savory kick, keeping the chaat compliant with Jain dietary restrictions.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Sprouted black chickpeas are a rich source of plant-based protein, making this chaat a filling snack that supports muscle repair and satiety.

✓

Rich in Digestive Enzymes

Sprouting activates enzymes that break down complex starches and proteins, improving nutrient absorption and reducing bloating compared to unsprouted legumes.

✓