Chatpati Chole ki Chaat is a tangy, spicy chaat made with chickpeas and a special spice called kala chaat masala, which is a speciality of Delhi.
Delhi is very popular for its food, especially the chaats. Some of these are common, while some are quite unique and available only in Delhi. The spices that go in these chaats have an amazing flavour which makes them so unique. The Kala Chaat Masala and Peeli Mirch are the two spices which make this chaat very unique.
The Kala Chaat Masala is also used in Aaloo ki Chaat, Fruit Chaat, Shakkarghandi ki Chaat and all of them taste one better than the other. The spice blend is available online but if you want to make it at home check out this video. I had got this spice for my friends when we met for BM!
I have used the Kala Chat Masala for the Chatpati Chole ki chaat and have used the zero size chickpeas for this chaat as these are small and absorb the flavours very well. I buy these chickpeas from Delhi though I am not sure if these are available everywhere, so in case you do not get these you can use the regular chickpeas and follow the same recipe. You can even use canned chickpeas.
These baby chickpeas are called zero-sized channa in Delhi and are used by the Golgappa vendors along with boiled potatoes for various chaats. The chickpeas have the same taste, but these are slightly firmer in texture even after boiling. A chaat from these is absolutely lip-smacking and can be made in a jiffy! You really don’t need a specific recipe. I am jotting down all the ingredients, adjust the spices according to your taste buds.
Chatpati Chole ki Chaat
Kala Chaat Masala
Salt to taste
Soak the chickpeas overnight.
Boil in a pressure cooker with salt.
Once tender, drain in a colander and place in the frig for 15-20 minutes.
Add kala chaat masala, peeli mirch , a pinch of salt and tamarind pulp.
Mix well and serve.
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Chatpati Chole ki Chaat
- Kala Chaat Masala
- Peeli Mirch
- tamarind pulp
- Salt to taste
- Soak the chickpeas overnight .
- Boil in a pressure cooker with salt .
- Once tender , drain in a colander and place in the frig for 15-20 minutes .
- Add kala chaat masala , peeli mirch , a pinch of salt and tamarind pulp .
- Mix well and serve .