How to make Kabuli Chaat -
A Crispy chatpata chat item.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas, Fresh Coriander leaves (ताज़ा हरा धनिया)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kabuli Chaat checkout Falafel, Falafel, Thai Chilli Cakes, Chole Canapes . You can also find more Snacks and Starters recipes like Rawa Dosa - SK Khazana Tandoori Murgh Chaat Beetroot Amle ki Tikki Fried Noodle Bhel-SK Khazana
Kabuli Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Kabuli Chaat Recipe
Chickpeas 200 grams
Fresh Coriander leaves
Turmeric powder a pinch
Red chilli powder 1/4 teaspoon
Tomatoes 2 medium
Fresh coriander leaves 1 bunch
Salt to taste
Crisp puris a few
Chaat masala 1-2 tablespoons
Date and tamarind chutney 1/4 cup
Green chutney 1/4 cup
Gram flour sev 1 cup
Method
Step 1
Wash and soak kabuli chana for five to six hours. Drain, add three cups of fresh water and a little salt and pressure cook with a little salt and three cups of water for three whistles. Cool.
Step 2
Drain and mix in turmeric powder and red chilli powder. Wash and chop tomatoes into small pieces. Clean, wash and finely chop fresh coriander leaves.
Step 3
Take two crisp puris in a plate and crush them. Spread kabuli chana on it. Add chopped tomatoes, date tamarind chutney and green chutney.
Step 4
Sprinkle the chaat masala, besan sev and coriander leaves and serve immediately.
Nutrition Info
Calories : 1686 Kcal
Carbohydrates : 70.6 gm
Protein : 232.7 gm
Fat : 52.7 gm
Other : 59.5 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
