High Protein Chole Chaat
High Protein Chole Chaat
Ingredients
For the Crispy Chickpeas
- 1 cup dried chickpeas, soaked overnight (at least 8 hours)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or paprika
- 1 tablespoon mustard oil
For the Chaat Assembly
- 1/2 red onion, finely chopped
- 1 green chilies, chopped, adjust to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup tamarind water, or tamarind paste diluted with water
- 1/2 teaspoon cumin powder, preferably roasted
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. Drain and rinse the soaked chickpeas.
⏱️ 5 min
- 2
Transfer the soaked chickpeas to a pressure cooker. Add enough fresh water to cover the chickpeas by about 1 inch. Cook on high pressure for 15-20 minutes, or until the chickpeas are tender but still hold their shape. Alternatively, boil in a pot for 45-60 minutes.
⏱️ 20 min
- 3
Once cooked, drain the chickpeas thoroughly. Transfer them to a mixing bowl.
⏱️ 2 min
- 4
Add salt, red chili powder (or paprika), and mustard oil to the drained chickpeas. Mix well to ensure all chickpeas are evenly coated.
⏱️ 3 min
- 5
To make the chickpeas crispy: If using an air fryer, preheat to 375°F (190°C). Spread the seasoned chickpeas in a single layer and air fry for 15-20 minutes, shaking the basket every 5 minutes, until super crispy. If pan-frying, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, for 15-20 minutes until golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 6
Once the chickpeas are crispy, transfer them back to a clean mixing bowl. Add the finely chopped red onion, chopped green chilies, and fresh chopped cilantro.
⏱️ 5 min
- 7
Pour the tamarind water over the ingredients and sprinkle with cumin powder.
⏱️ 1 min
- 8
Mix all the ingredients thoroughly with a spoon until well combined. Serve immediately and enjoy your High Protein Chole Chaat!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chole Chaat
Ingredients
For the Crispy Chickpeas
- 1 cup dried chickpeas, soaked overnight (at least 8 hours)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or paprika
- 1 tablespoon mustard oil
For the Chaat Assembly
- 1/2 red onion, finely chopped
- 1 green chilies, chopped, adjust to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup tamarind water, or tamarind paste diluted with water
- 1/2 teaspoon cumin powder, preferably roasted
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. Drain and rinse the soaked chickpeas.
⏱️ 5 min - 2
Transfer the soaked chickpeas to a pressure cooker. Add enough fresh water to cover the chickpeas by about 1 inch. Cook on high pressure for 15-20 minutes, or until the chickpeas are tender but still hold their shape. Alternatively, boil in a pot for 45-60 minutes.
⏱️ 20 min - 3
Once cooked, drain the chickpeas thoroughly. Transfer them to a mixing bowl.
⏱️ 2 min - 4
Add salt, red chili powder (or paprika), and mustard oil to the drained chickpeas. Mix well to ensure all chickpeas are evenly coated.
⏱️ 3 min - 5
To make the chickpeas crispy: If using an air fryer, preheat to 375°F (190°C). Spread the seasoned chickpeas in a single layer and air fry for 15-20 minutes, shaking the basket every 5 minutes, until super crispy. If pan-frying, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, for 15-20 minutes until golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 6
Once the chickpeas are crispy, transfer them back to a clean mixing bowl. Add the finely chopped red onion, chopped green chilies, and fresh chopped cilantro.
⏱️ 5 min - 7
Pour the tamarind water over the ingredients and sprinkle with cumin powder.
⏱️ 1 min - 8
Mix all the ingredients thoroughly with a spoon until well combined. Serve immediately and enjoy your High Protein Chole Chaat!
⏱️ 4 min