Recipe

Spicy Black Chickpeas/Kala Chana Chaat Masala Recipe

Team Chukde

15/06/2025

There are days when I crave something tangy, spicy, and soul-satisfying — but without the guilt. That’s when I found myself making this Spicy Black Chickpeas Chaat. It’s one of those recipes that feels like a chatpata hug from the inside — warm, wholesome, and loaded with bold flavors.

What I love most about this recipe is that it doesn’t demand long prep times or overnight soaking rituals. In fact, it was born on one of those lazy Sunday evenings when I realized I had zero patience to soak chana. What came out of my pressure cooker that day was nothing short of magic — tender kala chana, perfectly cooked, ready to soak in all the masala goodness.

💪 Benefits of Black Gram (Kala Chana)

If there’s a nutritious hiding in plain sight in every Indian kitchen, it’s black chickpeas (source):

• Rich in plant-based protein – Perfect for vegetarians looking to boost strength and stamina.
• High in fiber – Keeps your tummy full for hours and supports digestion.
• Packed with iron – Helps fight fatigue and supports healthy blood flow.
• Balances blood sugar – Thanks to its low glycemic index, it’s great for diabetics too.

And when you add a mix of Chukde’s freshly ground spices — you’re not just eating healthy; you’re eating with flavor and integrity.

🧂 Ingredients

• 1 cup black chickpeas (kala chana)
• 1 large chunk of ice
• Salt to taste
• Water as needed
• 1 tbsp mustard oil
• 1 tsp ginger-garlic paste
• 1 tbsp tamarind (imli) puree
• ½ tsp Chukde Dhania Powder
• ¼ tsp Chukde Haldi Powder
• ½ tsp Chukde Red Chilli Powder
• 1 tsp Chukde Chhole Masala (the real game-changer!)
• 1 boiled potato, chopped
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 small cucumber, chopped
• Lemon juice, as per taste
• Black salt, as per taste
• Chaat masala, to sprinkle
• Fresh coriander leaves, finely chopped

🥣 Recipe

Step 1: Cook Without Soaking (The Ice Trick!)

Here’s the trick that saves the day — no overnight soaking.
Add a large chunk of ice to your pressure cooker, followed by unsoaked black chickpeas and a pinch of salt.


Pressure cook for 25–30 minutes on medium heat.
You’ll be surprised — the ice helps break down the chickpea’s outer layer gently, giving you soft, evenly cooked chana.


💡 Tip: Don’t discard the leftover cooking water! It’s full of nutrients and has a rich, earthy flavor. We’ll use it in the masala mix later.

Step 2: Make the Masala Magic

In a bowl, mix tamarind puree, the reserved chana water, and all your Chukde spices — dhania, haldi, red chilli, and Chana Masala. Stir until you get a smooth, spicy base.

Step 3: Infuse the Flavors

Heat mustard oil in a pan, add ginger-garlic paste, and sauté until aromatic.


Now, pour in your spice-tamarind mix along with the cooked chana.


Let it simmer on low heat for 10 minutes so the chickpeas can soak in every bit of that spicy goodness.

Step 4: Mix and Serve

Once cooled slightly, toss in boiled potatoes, onion, tomato, cucumber, black salt, lemon juice, chaat masala, and coriander leaves.


Mix well and taste — you might just find yourself adjusting lemon juice again because that perfect tang is addictive!


You can also watch our kala chana chaat masala recipe video on Youtube:

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Cuisine: Indian

🧘 Nutrition (Per 100gm)

Here's what 100g of raw kala chana contains (source):

• Protein: 20-22g
• Fiber: 12-15g
• Fat: 6-7g
• Iron: 6-7mg
• Carbohydrates: 60-65g

This isn’t just a snack — it’s a bowl of energy, perfect to recharge after a long day.

🧠 Expert Tips You Won’t Find Elsewhere

• Mustard Oil = Flavor Depth: Don’t replace it with regular oil unless absolutely necessary. That slight pungency enhances the chaat’s authenticity.
• Use Crushed Ice, Not Cubes: It helps the pressure build evenly when cooking unsoaked chana.
• Rest Before Serving: Let the chaat sit for 10 minutes before eating — this allows the spices and lemon to marry beautifully.
• For Meal Prep: Cook and refrigerate the chana. Mix veggies and masala fresh before serving to keep it crisp.

❓ FAQs

1. How many whistles are needed to boil black chickpeas?

If soaked overnight, 4–5 whistles are enough. But with the ice trick (no soaking), cook for 25–30 minutes — around 8–9 whistles on medium heat.

2. What is the best way to cook black chickpeas?

Pressure cooking is the most efficient. Adding ice helps soften unsoaked chana quickly without compromising texture.

3. Does chickpea contain iron?

Absolutely! Black chickpeas are an excellent source of iron, which helps combat fatigue and improves energy levels.

4. Can I eat chana chaat at night?

Yes! It’s light, protein-rich, and keeps you full — making it a great dinner option. Just go easy on the onions and spice if you have a sensitive stomach.

Final Thought

Next time you’re craving something spicy, skip the packaged snacks and make this quick Kala Chana Chaat. It’s pure comfort, packed with flavor, and powered by the naturality of Chukde’s finest spices.

Because honestly, good food doesn’t just fill your stomach — it lifts your spirit.

Disclaimer: This content is for informational purposes only. Before adding any changes to your diet or health routine, it’s always best to check with your doctor.