Chaats – Fruit Chaat, Channa Chaat, Samosa Chaat, Aloo Chaat etc. are staple Pakistani snacks that make our Ramazan ever so colorful. In fact, these snacks are so tightly associated with Ramazan that whenever they are made throughout the year, they remind one of Ramazan and Iftaar.

Kalay Channay (Black Chickpeas) ke chaat is a variation from the regular chickpea aloo chat, and the recipe that I am sharing today presents a different method of making the chat. It is healthier and tastier.

Making chaat is always very simple, and all the ingredients are readily available in the pantry. I usually freeze chickpeas and black chickpeas by par boiling them. During Ramazan, the imli (tamarind) chutney is prepared and stored, to avoid everyday effort and grilling yourself in the kitchen in this hot weather. If everything is prepared in advance, you can just mix it together to get a great tasty snack for Iftaar by just adding freshly chopped veggies, i.e., tomatoes, onions and green chilies with freshly chopped coriander.

Recipe:

  • Black Chickpeas (Kalay Channay) – ½ kg
  • Onions – 2 or 3, finely chopped into cubes
  • Tomatoes – 3 – 4, finely chopped into cubes
  • Fresh Coriander Leaves – ½ bunch, finely chopped
  • Fresh Mint leaves – 2 – 3 tablespoons, finely chopped
  • Green chilies – 3 – 4, finely chopped
  • Salt – 1 teaspoon
  • Red Chili Powder – 1 teaspoon
  • Cumin – 1 teaspoon, roasted and grinded
  • Garam Masala powder – ½ teaspoon
  • Chat Masala – 1 teaspoon
  • Tamarind (Imli) Pulp – 2 tablespoons
  • Oil- ¼ cup

Method:

  • Soak the black chickpeas overnight. In the morning, wash them thoroughly and boil them until completely tender and soft.
  • Soak ½ a cup of tamarind in a cup of hot water for at least an hour. (If short on time, boil and once it becomes soft, let it cool). Squeeze the tamarind, save the pulp and discard the seeds.
  • In a pot, heat the oil and sauté onions. Once the onions become translucent, add half of the tomatoes, green chilies and all the spices mentioned above. Sautee them for another 2 – 3 minutes.
  • Add black chickpeas and give it a good mix. Add the remaining tomatoes, freshly chopped mint and coriander leaves and tamarind pulp. Let it cook for 5 – 8 minutes, mix everything well with soft hands, be careful not to mix roughly.
  • Remove from the flame. Let it cool and serve.

Preparation time: 20 minutes

Cooking time: 30 – 60 minutes

Serves: 5- 6

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.