Kala chana chaat or black chana chaat is a popular Indian street food. It is savory, spicy, and tangy in taste. Kala chana is cooked in an instant pot to make this vegan and gluten-free chaat. It serves as a starter or appetizer for parties and potlucks. Check out how to make kala chana chaat at home with step-by-step details.
Rinse and soak kala chana overnight or 6-8 hours in enough water.
Cook kala chana and potatoes in instant pot
Discard the water used for soaking kala chana.
Put the kala chana, 2 cups water, and ½ teaspoon salt in the instant pot liner.
Place a trivet in the instant pot liner with 2 small size red potatoes on top of it.
Close and lock the lid with the pressure knob in the sealing position.
Pressure cook on high for 12 minutes.
Allow the pressure to release naturally for 15 minutes, then remove the remaining pressure manually
Peel and cube the potatoes.
Discard the water from the kala chana.
Transfer kala chana and potatoes to a bowl.
Making kala chana chaat
Clean the instant pot liner and then turn the saute mode on the medium setting.
Once the instant pot liner is hot, add oil.
Once oil is hot, add onions and saute it for about 2-3 minutes until they are translucent.
Add the serrano pepper, tomatoes, garam masala, and salt and continue to saute until tomatoes are well cooked and mushy.
Add the cubed boiled potatoes, boiled kala chana, and chaat masala.
Mix everything well and cancel the saute mode.
Serve the chaat warm or hot and garnish with some lime juice and chopped cilantro.
Notes
Once the black chickpeas and potatoes are boiled, the chaat can also be made on the stovetop on medium flame.
You can make this chaat without soaking kala chana and pressure cooking dry kala chana. Use ratio of 1:3 of dry kala chana to water and pressure cook for 50 minutes.