Chana Chaat Recipe

Recipe for Chana Chaat: How to Make Chana Chaat …

WEBMay 8, 2017 · Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander …

Rating: 3.8/5(4)
1. Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
2. In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
3. Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
4. Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.

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Chana Chaat How to make Chana Chaat (Chole Chaat) …

WEBJul 4, 2021 · Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using …

1. Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
2. Drain all the water and keep the cooked chickpeas aside.
3. Take the cooked chickpeas in a mixing bowl.

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Chana Chaat with Yogurt Chili to Choc

WEBApr 15, 2021 · Prepare the mint chutney, imli chutney and sweetened yogurt according to the instructions in the recipe card below. Keep …

1. In a small blender add all the ingredients of the Mint Chutney and blend till smooth. Keep aside.
2. Boil the water and turn off heat. Put the tamarind in it, along with the rest of the ingredients and cover for 15-20 minutes. When the tamarind separates and is soft blend everything together into a smooth chutney. If your tamarind has seeds remove those first before blending.
3. Mix the yogurt, water and sugar. Keep aside.
4. In the boiled chickpeas add onion, tomato, mint, coriander, chaat masala, cumin powder, salt and red chili powder. Mix well and put aside.

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