This Kala Chana Chaat is a refreshing, tangy chaat made with black chickpeas, veggies, yogurt, chutney, and spices. It’s quick to prepare, especially if you have precooked chickpeas ready. Enjoy it as a light snack or a party appetizer!
I love how easy this chaat is to put together like Sev Puri and Sweet Corn Chaat. You know I’m all about simple, flavorful Indian chaat recipes, and this one is no exception. My original version was a bit different—it didn’t include yogurt, sev, or homemade papdi( the flat crispy ones used for chaat recipes).
But then I tried a friend’s take on it, which had a Pakistani twist, and I was blown away. The extra elements brought a whole new layer of flavor and texture. So, I reworked my recipe to include these additions, and now it’s become a family favorite. Its more like papdi chaat but deconstructed version. Fresh, tangy, with just the right amount of crunch—it's the perfect balance of flavors, and I can’t wait for you to try it too!
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Why This Recipe Works?
- It’s simple and easy, just assemble everything together.
- High in protein, making it perfect as a light meal too.
- Super versatile—great for snacking, street food cravings, or a party appetizer.
Ingredients
- Black chickpeas (Kala Chana): You can find these at Indian grocery stores or canned versions in major UK supermarkets. They have a nuttier flavor and are rich in protein, perfect for vegetarians. If using dried, soak and pressure cook them first.
- Spice powders: I use cumin, red chili, and chaat masala. Feel free to add coriander or amchur powder (dry mango powder) powder for extra tanginess.
- Vegetables: I use Chopped onions, tomatoes, and spiced potatoes( for shortcut use Air fryer Indian potatoes and dice it).
- Imli chutney: I always keep homemade dates and tamarind chutney in the fridge or freezer for my chaat recipes. You can use store bought chutney or tamarind sauce too.
- Papdi & Thin Sev: Add these for crunch, especially when serving it as a party appetizer.
Substitutions and Variations
- Chickpeas: If you don’t have black chickpeas, white chickpeas (garbanzo beans) work too.
- Vegetables: Add grated carrot, cucumber, or diced mango for a fresh twist.
- Avocado: Diced avocado adds a creamy, healthy touch.
- Cucumber raita: Sub for chillied yogurt.
- Green chutney: For extra spice, add green chutney, like in sev puri or bhel puri.
- Tortilla: Don't have papdis, use corn tortilla chips - its too good!
How to Make Kala Chana Chaat Recipe?
- Cook black chickpeas: Soak them overnight or for at least 6 hours. Cook in an Instant Pot for 30 minutes on high pressure (natural release), or use a stovetop pressure cooker for 7-8 whistles. Drain them well.
- Mix chickpeas: Combine cooked chickpeas with chutney, salt, and cumin powder. Set aside.
- Prepare yogurt base: Mix yogurt with salt and sugar, then spread it on the bottom of the serving platter.
- Assemble: Top with chickpeas, spiced potatoes, onions, and tomatoes.
- Sprinkle spices: Add a sprinkle of your favorite spice powders.
- Serve: Drizzle with extra chutney, papdi, and sev for crunch.
Storage
This chaat tastes best when eaten fresh, but you can store it in an airtight container in the fridge for up to 1 day. Keep in mind the chickpeas and veggies might lose some of their crunch.
Sandhya's Pro Tips
- For a traditional Indian version, skip the chutney, yogurt, sev, and papdi - just like in my favorite Indian chickpeas and peanut salad.
- Soak the chickpeas for at least 6 hours before cooking for the best texture.
- Canned black chickpeas are a great shortcut but tend to be firmer than pressure-cooked ones. You can soak them in hot water for 10 minutes, drain and use for softer texture.
- Adjust spices based on how sweet or tangy your chutney is.
- Add yogurt to your liking—I typically use ½ cup per platter.
- Skip the green chili and red chili powder if making for kids.
- For parties, you can make individual portions in cups like papdi chaat dips.
Recipe FAQ's
Kala chana is known as black chickpeas or Bengal gram in English. These are smaller and darker than regular chickpeas, offering a nutty flavor and firm texture. They are commonly used in curries or sprouted and added to salads for a healthy touch.
Yes, you can make this recipe ahead of time. Prepare the ingredients and assemble just before serving to keep the flavors fresh and the textures crisp.
To make a light Black Chana Chaat for lunch, simply combine cooked black chickpeas, boiled diced potatoes, chopped onions, tomatoes, and a sprinkle of spices like cumin, chaat masala and red chili powder. Add a squeeze of fresh lemon juice, mix well, and garnish with chopped coriander leaves just like this easy Indian Chickpeas Salad recipe.
More Indian Chaat recipes you will love
Ingredients
For layering chaat:
- 2 cup kala chana cooked ** or 1 cup dried black chickpeas
- ¼ cup dates tamarind chutney
- ⅓ cup tomato diced
- ⅓ cup onion diced
- 1-2 green chilies chopped (adjust to taste)
- 2 tablespoon coriander leaves chopped
- 1 teaspoon chaat masala
- ¼ teaspoon kala namak rock salt
- ¼ teaspoon cumin powder optional
- ¼ teaspoon amchur powder dried mango powder
- ¼ teaspoon red chili powder adjust to taste
- salt to taste
- papri ( I use air fryer papdi) as needed
- sev as needed
For yogurt:
- 2 cups yogurt
- ½ teaspoon salt
- 1 teaspoon sugar
For potatoes:
- 11/2 cup boiled potatoes
- ½ teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
Instructions
Prepare the yogurt:
- Mix the yogurt with salt and sugar until smooth. Set aside.
Cook the potatoes:
- Toss the boiled potatoes with salt, Kashmiri red chili powder, and cumin powder.
- Cook them in a pan for 4-5 minutes until slightly crispy (this step is optional but adds great flavor). I use peeled and chopped Indian air fryer potatoes for shortcut.
Layer the chaat:
- Spread the prepared yogurt as the base on your platter.
- Add the cooked kala chana and spiced potatoes.
- Drizzle with dates tamarind chutney.
- Add chopped tomato, onion, green chilli and coriander leaves over the chaat.
- Sprinkle chaat masala, kala namak, cumin powder (optional), amchur, red chili powder, and salt over the top.
- Drizzle with extra chutney if you like. Add air fryer papdi and sev for crunch and serve!
Notes
- Soak the kala chana overnight or for at least 4 hours in 3 cups of water. Drain and rinse the chickpeas.
- Instant Pot: Cook for 25 minutes on high pressure with natural release (if soaked overnight). If soaked for 4 hours, cook for 40 minutes on high pressure.
- Stovetop: Cook under pressure for 7-8 whistles, then release the pressure naturally.
- Drain the cooked kala chana and set aside.
Sandhya's Pro tips
- For a traditional Indian version, skip the chutney, yogurt, sev, and papdi.
- Soak the dried chickpeas for at least 6 hours before cooking for the best texture. Cook in Instant Pot or Stovetop. (see my Ultimate Chickpeas cooking guide)
- Canned black chickpeas are a great shortcut but tend to be firmer than pressure-cooked ones. You can soak them in hot water for 10 minutes, drain and use for softer texture.
- Adjust spices based on how sweet or tangy your chutney is.
- Add yogurt to your liking—I typically use ½ cup per platter.
- Skip the green chili and red chili powder if making for kids
tempting recipe says
Thank you for such a wonder recipe of kala chana chat.
I seriously loved it.
And i even added a blogpost after being inspired by you.
Do have a look as well.