Mumbai Chana Chaat is a popular street food from Mumbai and is healthy too, if you have been to Mumbai and visited Marine Drive or Juhu Beach I'm sure you would never miss out on this.
A visit to Marine drive has always been incomplete without a plate of steaming hot Chana Chaat. There are lots of vendors who sell anything form, roasted peanuts to corn, tea, coffee, fresh coconut water but the Chana Chaat vendors are most busy and you can easily sight them, as tey are always surrounded with customers. They boil the kala chana and keep preparing the chana chaat simultaneously. The best thing which I like is its freshly made, in front of you and you can customise your Chana chaat, just ask them to increase or decrease the ingredients as per personal choice and they will be happy to oblige.
Kala Chana or the Bengal Gram in itself is considered very healthy, its high in fiber, good source of protein, iron and low in fats. Kala chana is very popular in India and can be included in your diet in numerous ways. It can be soaked and eaten raw in the form of salads or cooked to make a delicious curry.
Today I am sharing the recipe of Mumbai Chana Chaat, its a very quick and easy recipe which is made with boiled Kala Chana, cooked in butter along with onion tomatoes and spices.
Serves - 4
Kala chana /Bengal Gram - 1 cup
Green chili, chopped - 2 nos
Onion, chopped - 1 large
Tomato, chopped - 1 large
Raw Mango, chopped - 2 -3 tablespoons
Pav Bhaji Masala - 2 teaspoon
Chaat Masala - 1/2 teaspoon
Lemon juice - 2 teaspoon(optional)
Salt to taste
Butter - 2 tablespoon
Freshly chopped green coriander for garnish.
Lemon Slice - 3-4
Pick wash and soak the kala chana overnight, once re-hydrated,add half a teaspoon of salt and boil along with 2 cups of water in a pressure cooker for 3-4 whistles. Turn off the gas, let all the steam escape before you open the lid.Strain the boiled chana and keep aside, don't discard the stock, its full of nutrients and can be used in soups or stews.
Heat a pan, add butter, once it start to melt, add the chopped onion and green chilies and onion, mix well and saute for a minute or two.
Once the onion starts to turn translucent, add the chopped tomatoes, mix well and add the pav bhaji masala mix well and fry for 2 minutes or so.
Turn off the gas, garnish with fresh coriander and a slice of lemon,
I like to add some salt while boiling the chana, if you do so then please be careful while adding salt, do remember chaat masala also contains salt.
Butter melts really quick, and also tends to burn really fast, so i suggest you heat the pan well, add the butter, turn off the gas, as the butter melts add the onions and chilies, and then place the pan back on the flame and continue cooking.