Tuesday, June 15, 2010
Hare chane ki chaat or Kabuli chane ki chaat
We don’t get fresh green chana here, and I don’t like to use frozen food as much, so I substitute the green chana with kala chana (kabuli chana). Green chana is basically unripe version of kala chana, so doesn’t matter which chana you use, the chaat tastes almost the same.
We get this chaat in Bombay, I am not sure if you get the same thing anywhere else. Everytime I went to Juhu Beach or Chowpaty Beach, since I was a kid (till I was in college when I left India), I used to look for these chaat walas who used to carry a small “torki” filled with hara chana. A dabba (metal container) filled with hot coal would be kept in the center of the pile of the chana to keep them hot.
They will prepare the chat in front of you by adding chat masala, tomato and onion, and give it to you in cone made out of magazine papers. A hard cardboard type paper, cut in a small square would be given to use as a spoon. Sounds weird right? But it was a lot of fun having the chat while walking on the sea shore. I miss those days:(
Here is the recipe for making hara chana (or Kabuli chana) chaat.
1 Cup Frozen Hara (Green) Chana, or 1 Cup Kabuli Chana, boiled with salt
2-3 Green Chilies, Cut into Small Pieces
1 Tomatoes, Cut into Small Pieces
1/4th Small Onion, Cut into small pieces
½ Teaspoon Chaat Masala, or to Taste
Salt to Taste
1-1/2 Teaspoon Lemon Juice, or to Taste
If you are using frozen Green chana, then thaw it first. Then, add the chana in a bowl, and cook on low flame for 5-7 minutes, to thoroughly heat up the chana.
Then in a serving bowl, add the chana, salt, tomato, onion, green chilies, chaat masala, and lemon juice and combine well. Taste it first. Add more chilis, chaat masala or lemon juice if needed and serve hot.
If you are using Kabuli chana, then soak the chana overnight. The next day, put the chana in container, with very little or no water. Add salt and mix well. Put this container in the pressure cooker, and cook for 4-5 whistles, or until done.
Let the cooker cool down. Take out the chana in a serving bowl. While the chana is still hot, add all the ingredients listed above, except the salt salt, and combine well. Taste it first. Add more chilis, chaat masala or lemon juice if needed and serve hot.
Note: All ingredients in this chaat can be adjusted per your taste.
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