Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 6 people

  • 1 cup kala chana
  • 2 Tbsp oil (Canola, or vegetable oil)
  • 1 Tbsp ginger (finely shredded)
  • 1 Tbsp green chili (finely chopped)
  • 1 Tbsp coriander powder (dhania)
  • 1/4 cup tamarind pulp (this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind)
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp black salt
  • 1 Tbsp sugar
  • 2 tsp roasted cumin seed powder (bhuna jeera)
  • 1 cup potato (boiled peeled and cut in small pieces)
  • 1/2 cup cucumber (chopped in small pieces)
  • 1/2 cup tomatoes (chopped in small pieces) For garnishing
  • 1 Tbsp ginger (finely chopped)
  • 1 Tbsp green chilies (finely chopped)
  • 5-6 wedges of lemo
How to make this
  • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
  • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
  • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
  • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
  • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
  • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice
  • 3/4 cup besan (gram flour) available in Indian grocery stores
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon black pepper
  • 1 green chili finely chopped, optional
  • 1/2 cup tomato seeded and finely chopped
  • 1/2 cup finely chopped spinach
  • 1/2 cup finely chopped bell pepper
  • 1/2 cup water to make batter
  • 2 tablespoons oil Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
How to make this
  • Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
  • Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
  • Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon.
  • Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
  • When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
  • Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
  • Repeat for the remaining omelet.
  • Serve this with mint chutney
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 3/4 teaspoon sea salt
How to make this
  • Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
  • Meanwhile, whisk remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
  • 2 Karela (Bitter Gourd/ Pavakkai) , grated
  • 1 Carrot (Gajjar) , grated
  • 200 grams Paneer (Homemade Cottage Cheese) , grated
  • 1/4 cup Oats Flour
  • 2 Green Chillies , finely chopped
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Chaat Masala Powder
  • 1/4 cup Coriander (Dhania) Leaves , chopped
  • Salt , to taste
  • Cooking oil , for frying tikkis
How to make this?
  • To begin making Karela Tikki Recipes first prep all the ingredients and keep aside.
  • Ensure you use the skin and the juice from the karela, as all the nutrition is present in the juice and the skin which will be very helpful for the diabetic.
  • Combine the bitter gourd, carrots, paneer, oats flour, chaat masala ,red chilies powder, turmeric powder, green chillies, coriander and salt together in a mixing bowl and mix well.
  • Check the taste and adjust the salt accordingly.
  • Divide the mixture into equal portions and shape into round, flat karela tikkis.
  • Preheat a pan over medium heat, place each tikki and drizzle oil over the tikki and cook on medium heat on both sides until it gets a golden brown colour on both sides.
  • Ensure the you cook on low to medium heat, so the karela will cook from the inside as well. Once done transfer the Karela Tikki into a plate with an oil absorbent paper and serve hot.
  • Serve Karela Tikkis as a tea time snack along with Green Chutney Recipe and a cup of Masala Chai Recipe
How to make this
  • Grind your granulated sweetener into powder using a high-speed blender or Nutribullet and set aside.
  •  Add all of the ingredients into a medium sized mixing bowl and combine until a smooth glossy dough forms.
  • Form the dough into balls and place on your prepared cookie tray, continue until all the dough has been used. It will be enough dough to make 12 – 14 cookies depending on the size you prefer.
  • Press the cookies down with a fork and bake for 12 – 15 minutes until golden and baked through.
  • Cool on the cookie tray for 15 minutes, remove and allow to cool on a cooling rack for a further 15 minutes.
How to make this
  • Add the almond flour, baking powder, and salt to a medium mixing bowl and whisk together. Make sure there are no “lumps” of flour left.
  • Make a “flax egg” by mixing the 1 tbsp. flax powder and 3 tbsp. water together in a small bowl and let sit for 5 minutes.
  • Add the flax egg, pumpkin puree, melted coconut oil, and vanilla extract to a bowl and whisk together until smooth.
  • Add the brown granulated erythritol to the wet ingredients and stir in well. Most of the sweetener granules should be dissolved.
  • Add the mixed wet ingredients to the almond flour mixture and stir well to combine. The dough should stick together well but have a similar texture to regular cookie dough.
  • Oil your hands and roll the keto pumpkin cookie dough into balls using 2 tbsp. of dough at a time. You should end up with 12 – 15 cookie dough balls. Press down with a fork crosswise until they’re about 1/2 inch (1 1/2 cm.) thick.
  • Bake for 15 – 20 minutes at 350F (180°C) until just starting to brown and turn golden. Remove from the oven and sprinkle with some brown erythritol and cinnamon while warm. Allow to cool on the cookie tray for 20 minutes before carefully moving them to a wire cooling rack until they have completely cooled down.
  • Once the cookies have fully cooled down they are ready to be served. Store in an airtight container for up to 5 days to keep fresh.
How to make this
  • Mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
  • Add in the ground flax, water, baking soda, and almond flour and stir together until completely mixed together.
  • Once the cookie dough has been mixed together, add in the sugar-free chocolate chips. Fold them in gently until they are distributed evenly throughout the dough.
  • Form the dough into cookies and place on a baking tray lined with baking paper. Bake for 15 minutes at 325F (160°C) until they start to brown and become golden.
  • Remove from the oven and allow to cool for 10 minutes on the baking tray. Then, remove from the baking tray and allow to cool for a further 10 minutes on a cooling Track.
  • Serve the cookies immediately or store in an airtight container for later. They will keep well for 5 – 7 days.
  • 1/2 cup Bajra Flour ( Pearl Millet)
  • 1/2 cup Whole Wheat Flour
  • 1 cup Kaddu (Parangikai/ Pumpkin) , grated
  • 1/2 teaspoon Ginger , crushed
  • 1/2 teaspoon Green Chillies , crushed
  • 1/4 teaspoon Ajwain (Carom seeds)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Lemon juice
  • 2 tablespoons Coriander (Dhania) Leaves , chopped
  • Ghee , as required
How to make this
  • First take a mixing bowl and add all the ingredients listed except ghee and knead with water into soft dough.
  • Let the Bajra Kaddu Ki Roti dough rest for 10 minutes.
  • Divide the dough into 8 equal portions. Sprinkle little dry flour on table top, take a portion of dough and roll into a roti of 5 to 6 inch diameter. You can adjust the thickness of the roti based on your preference.
  • Preheat the roti tawa and cook the Bajra Kaddu Ki Roti on medium heat for a few seconds until you see the rawness going away.
  • Once you notice the Bajra Kaddu Ki Roti getting small bubbles, smear ghee over the roti and cook on both sides on medium heat until golden brown and cooked on both sides.
  • Proceed to cook the remaining Bajra Kaddu Ki Roti the similar way and serve hot.
  • Serve the Bajra Kaddu Ki Roti Recipe with Baingan Bharta, Spicy Paneer Pulao With Vegetables, Punjabi Methi Kadhi Recipe and Urad Dal Raita for a wholesome and healthy indian lunch or dinner.
Ingredients for dough
  • 1-1/2 cups Whole Wheat Flour
  • 1/4 cup Bajra Flour ( Pearl Millet)
  • 1/4 cup Jowar Flour (Sorghum)
  • 1/2 teaspoon Salt
  • 1 teaspoon Cooking oil
Ingredients for Tofu paratha stuffing
  • 1 cup Tofu , crumbled
  • 1 teaspoon Cumin powder (Jeera)
  • 2 Green Chillies , finely chopped
  • 1 Onion , finely chopped
  • 1/2 cup Methi Leaves (Fenugreek Leaves) , finely chopped
  • Salt , to taste
How to make this
  • First make the dough for the parathas. In a large bowl add whole wheat flour and some salt.
  • Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
  • Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.
  • Next we will divide the dough into 6 equal portions and keep aside.
  • While the dough is resting, prepare the filling for the parathas.
  • In a large bowl; add tofu, onion, chopped methi leaves, green chillies, cumin powder, and salt. Combine all the ingredients well.
  • Divide the filling into 6 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
  • Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
  • Now place a portion of the tofu methi paratha filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling.
  • Press and fold the edges so that the filling does not come out while cooking the tofu methi paratha. Once sealed press down the tofu methi paratha with your palms to release any air pockets.
  • And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions.
  • Now we will get into the final steps of cooking a tofu methi paratha, preheat a skillet on medium heat and place the filled dough.
  • Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the tofu methi paratha.
  • Flip again, so the oiled side of the tofu methi paratha can cook on the skillet. Spread a little more ghee and keep pressing the tofu methi paratha while on the skillet to cook the paratha evenly from inside out.
  • Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the tofu methi paratha to get a crisp on the outside and yet have soft texture.
  • Once the tofu methi paratha is cooked transfer it to a plate and serve.