Chana Poha Chaat
For Boiling Kala Chana
For Poha
For Tempering Kala Chana
For Garnishing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Kala Chana for Boiling
Take 1/8 cup of raw black chana in a bowl. Wash thoroughly 2-3 times with water. Drain the water and add fresh warm water to soak the chana overnight. Cover the bowl with a lid.
Pressure Cook Kala Chana
After soaking overnight, drain the water from the chana. Transfer the soaked chana to a pressure cooker. Add 1/2 to 1 cup of fresh water (approximately 2 parts water to soaked chana, or about 1 inch above the chana level). Add a pinch of baking soda, 1 tsp salt, and 1 tsp oil. Mix properly. Close the pressure cooker with the lid and place it on medium heat. Pressure cook for 5-6 whistles. Allow the pressure to release naturally before opening the lid. Drain the boiled chana and set aside.
Prepare Poha (Flattened Rice)
Take 1 cup of thick poha in a strainer. Gently wash the poha 2-3 times under running water. Ensure to drain the water completely for a fluffy texture. Set aside the washed poha.
Sauté Poha Ingredients
Heat 3-4 tbsp of oil in a kadai (wok) on medium heat. Add 1 tbsp peanuts and fry until they turn slightly golden. Add 1 tsp mustard seeds, 1 tsp cumin (jeera), 1/2 tsp asafoetida (hing), and 1 dry red chili. Let them splutter for a few seconds. Add 8-10 curry leaves, 1 tbsp finely chopped ginger, and 1 medium finely chopped green chili. Roast for about until fragrant. Add 1/2 tsp turmeric powder and mix well.
Combine Poha
Add the soaked poha to the kadai with the ingredients. Add 1 tbsp water, 1 tsp sugar, and salt to taste. Mix gently until all ingredients are well combined and the poha is evenly coated with the spices. Switch off the flame. Add 1 tbsp lemon juice and fresh coriander leaves, then mix again.
Temper Kala Chana
Heat 1 tbsp oil in a small pan (tadka pan) on medium heat. Add 1 tsp cumin and 1/2 tsp asafoetida (hing). Add 1/4 cup of the boiled kala chana. Add 2 tsp red chili powder, 2 tsp coriander-cumin powder, and salt to taste. for about , stirring continuously, until the chana is well coated with the spices and fragrant.
Assemble and Serve Chana Poha Chaat
Add the kala chana to the prepared poha in the kadai. If the poha appears dry, add a tablespoon of water to balance the flavors and ensure a moist texture. Mix everything thoroughly. Garnish with fresh pomegranate seeds, finely chopped red onion, and fresh coriander leaves. Serve immediately in a bowl.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Kala Chana for BoilingOvernight
Take 1/8 cup of raw black chana in a bowl. Wash thoroughly 2-3 times with water. Drain the water and add fresh warm water to soak the chana overnight. Cover the bowl with a lid.
- View Step 2Pressure Cook Kala ChanaOvernight
After soaking overnight, drain the water from the chana. Transfer the soaked chana to a pressure cooker. Add 1/2 to 1 cup of fresh water (approximately 2 parts water to soaked chana, or about 1 inch above the chana level). Add a pinch of baking soda, 1 tsp salt, and 1 tsp oil. Mix properly. Close the pressure cooker with the lid and place it on medium heat. Pressure cook for 5-6 whistles. Allow the pressure to release naturally before opening the lid. Drain the boiled chana and set aside.
Variations
Simple ways to adapt this recipe.
- Add grated beetroot for extra nutrition and colorCustomise
- Top with sev (crispy chickpea
Top with sev (crispy chickpea flour noodles) for added crunch.
- Adjust spice levels by increasing
Adjust spice levels by increasing or decreasing green chilies and red chili powder.
Helpful Tips
Small details that can improve the final result.
Your Notes
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