Kala chana chaat is one of my go-to healthy snacks. When my husband and I decided to go on our low-carb, high-protein diet, this became one of our favourite teatime recipes. I gave the traditional kala chaat a twist by adding dry fruits instead of sweet tamarind chutney. Instead of the potato, I add sweet potatoes as a healthier option. I use homemade yogurt which has better probiotic qualities, making it gut-friendly.
This has become a favourite in my household. It has even been promoted from a snack to a main course for my daughters.
Check out other snacks like peri-peri makhana, apple cake, and garlic bread knots.
Healthy Kala Chana Chaat
Ingredients
To Cook Chana
Sweet Potato
Green Chutney
Spice Mix
Final Mix
Yogurt Base
Instructions
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Wash and soak black chana overnight. Drain and pressure cook with 1 cup of water, salt and turmeric. Simmer for 10 minutes after first whistle. Switch off and once pressure is released, open and evaporate water if any. Keep aside.
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Pressure cook sweet potato with 1 cup of water for 1 whistle. Switch off. Once pressure is released, open the lid, take out the cooked potato with a fork or tongs and peel the potato. Roughly chop into 1 inch cubes. Mash lightly. Keep aside.
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Prepare green chutney. Wash and drain the leaves thoroughly. Grind the leaves together with rest of the ingredients listed. Keep aside.
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Whisk yogurt with sugar.
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Mix the spices in a small bowl and keep aside.
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In a big bowl, mix cooked black chana, mashed sweet potato, chopped onions and green chilli. Add green chutney and spice mix. Toss well. Add dates, fig and lime juice to taste.
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Add few tbsp of whisked yogurt to the serving bowl. Top it with black gram and potato mix. Sprinkle chopped coriander leaves and serve immediately.
Note
Green chutney - Can be prepared ahead and stored in the refrigerator for upto a week.
