I was traveling from Mumbai to Pune. While the driver took a break for filling the fuel my tummy started demanding it’s own fuel. Going around various stalls I laid my eyes on this wonderful snack item which I do not know how I forgot for years together. I love this ! It’s a fantastic, tasty and chatapata snack which can be prepared in couple of minutes (ofcourse you got to have the chana boiled hehe) which can bring your taste buds back to action.
This is a little spicy, tangy and a yummy salad snack. I came back and the first thing next day I did was get this dish ready. I don’t remember how much I had missed this, but now I will be preparing it quite often. I dedicate this recipe entirely to the chana walla who flooded me with memories and got them back to life.
So enjoy….till next time keep stirring keep cooking !
Black gram / kale harbhare / kala chana – 1 ½ cups
Tomato (finely chopped) – ½ cup
Potato (medium sized and boiled) – 1
Onion (small size and finely chopped) – ¼ cup
Salt – to taste
Red chili powder – 1 teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Coriander (finely chopped) – 1 teaspoon
- Soak the black gram in water over night. In a pressure cooker boil it with adequate water for 4-5 whistles. Let it cool.
- Peel the potato and cut it into small cubes.
- Once the chana is cooled drain the water and add the chopped tomato, onion, red chili powder, chat masala, salt and lemon juice to it.
- Mix well. Sprinkle coriander and serve.
Do not discard the boiled water from the chana. It could be used while cooking.
You can add finely chopped cucumber as well.