Saturday, January 22, 2011

Chatpat Chane

I got kala chana (black chickpeas) in the Indian grocery store the other day and was reminded of the good ol’ days when my mom made us the yummiest and yet some of the healthiest snacks after school. Chatpat Chane - literally means Quick Chickpeas – was one of those spicy-savory snacks that made me drool. I made the chana dish and it came out ‘just like my mom made it’ good! The best thing about this dish – you can have something to munch on without feeling guilty. Chickpeas are quite nutritious and a healthy source of carbs due to their high fiber content. 

Chatpat Chane

~  1 Cup Black chana (bown chickpeas) – I got a bag of frozen pre-soaked chana.
1-1 1/2 Tablespoons oil
1/2 Teaspoon mustard seeds
A pinch of asafoetida
1-2 Teaspoons red chili powder
1 Teaspoon Chaat masala
1 Teaspoon cumin-coriander powder
½ Teaspoon sugar
Lemon juice
Cilantro for garnishing
  • I used pre-soaked chickpeas. If you have dry chickpeas, soak them in water overnight and boil just enough so they soften yet have a bite. 
  • Heat oil in a pan and add mustard seeds. Add a pinch of asafoetida after the mustard seeds pop.
  • Add chickpeas and sprinkle the spices, sugar and salt to taste. Let the chickpeas roast nicely on high heat for a few minutes. As the name of the dish suggests, this doesn’t take too long.
  • Add some lemon juice for a sour kick when the chickpeas are done. Garnish with chopped cilantro.
  • Savor the goodness!

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