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Looking for a healthy, filling, and protein-rich snack? This High Protein Kala Chana Chaat is packed with plant protein, fresh vegetables, and a creamy makhana-curd dip that makes it both delicious and nutritious. Perfect as a light meal, post-workout snack, or evening chaat. The combination of boiled black chickpeas with diced cucumber, tomato, and onion creates a refreshing base, while the creamy dip adds a smooth texture. Garnished with pomegranate arils and roasted cumin powder,...
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Blend soaked makhana, soaked cashews, coriander leaves, basil leaves, curd, green chilli, and salt into a smooth, creamy dip. Add a little water if needed to adjust the consistency.
Combine boiled kala chana, cucumber, tomato, and onion in a large mixing bowl.
Pour the prepared protein dip over the chaat and mix gently until everything is well coated.
Garnish with fresh pomegranate arils and a generous sprinkle of roasted cumin powder.
Garnish with coriander leaves, serve immediately and enjoy this wholesome, protein-packed chaat for your mid-morning or evening snack.
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Boil the kala chana until soft but not mushy for the best texture. For best results, soak overnight and pressure cook for 5 whistles.
Chill the vegetables before mixing for a refreshing taste.
Adjust the green chilli according to your spice preference.
Add a squeeze of lemon juice for extra freshness if desired.
Can I use canned chickpeas instead of boiled kala chana?
Yes, you can use canned chickpeas, but make sure to rinse them thoroughly before using.
How can I make the dip spicier?
Add more green chillies or a pinch of red chilli powder to increase the spice level.
Can I prepare the dip in advance?
Yes, you can prepare the dip a day in advance and store it in the refrigerator.
What can I use instead of makhana in the dip?
You can substitute makhana with roasted peanuts or almonds for a different flavor.
Is this chaat suitable for vegans?
To make it vegan, replace curd with a plant-based yogurt alternative.
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