This is yet another variation of chana chaat, but here we are using brown chickpeas/kala chana. It tastes a lot different then the white chickpeas /kabuli chana, contains higher fiber content than Kabulis and are suitable for people with blood sugar problems. Essential dish for Ramadan and easy to take out on picnics…
1/2 kg brown chickpeas/kalay chanay
¼ cup oil
2 medium onions chopped
1 tsp sonth powder
1/2 cup tamarind
1 tsp chaat masala
1 tsp salt (leveled)
½ tsp kala namak
1 tsp coriander seeds
4 button red chilies
2-3 chopped green chilies
Chopped fresh coriander
1 large tomato finely chopped (optional, for later use)
1 medium onion finely chopped (optional, for later use)
1) Soak the chickpeas over night, next morning wash them 2-3 times and boil them. Once done drain out any excess liquid.
2) Soak ½ cup tamarind in 1 cup hot water for at least an hour. The tamarind will soften. Squeeze the Tamarind in water and save the pulp that squeezes out in a separate bowl. Discard the seeds and save the pulp.
3) Dry roast the cumin seeds and coriander seeds, let them cool down slightly then grind them in to a coarse powder along with the button red chilies.
4) Take a pan, add ¼ cup of oil and sauté the onions till it get translucent.
5) Add in the chickpeas, salt, kala namak, dry roasted powder, sonth and fry for 4-5 minutes.
6) Add in the tamarind pulp; give it a good stir, cover the pan and let cook on low flame for 5-10 minutes. Let it cool down slightly
7) Adjust the seasoning, add in the chopped green chilies chopped fresh coriander, chopped tomatoes and onions, mix ever thing nicely. Chaat is ready to be served.