Kala Chana Fry

Kala Chana Fry (काला चना फ्राई) is a healthy and breakfast recipe with less oil and less spice. It’s kind of chana salad made with black chana (black chickpea) and lots of vegetables. It is a vegan and gluten free recipe. It is easy to make and can be made within minutes if you have already boiled chana.

To make kala chana fry, the only preparation required is to soak and boil kala chana and toss with vegetables. This recipe is not only simple to make but also great in taste, this dish is not just packed with flavors but also super healthy. It is great to be served to diabetic patient. Kala chana is rich in fibre and minerals. It lowers your cholesterol levels and helps to prevent constipation. It is a good option for those aspiring weight losses. Kala chana being a lentil is really great source of protein. So it is great for kids.

Kala Chana fry can be served as a side dish or snack. It can be taken with paratha or alone.

More Kala Chana Recipes:
Sookhe Kale Chane
Sprouted Kala Chana Salad

Course: Snacks
Cuisine: Indian
Prep Time: 35 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

1 cup kala chana (Black chickpea)
1 onion, chopped
1 medium size tomato chopped
1 green chilli, slit in between
1 capsicum, chopped
4-6 beans, chopped
1 tsp lemon juice
Common salt or black salt to taste
1 tsp chana masala
1 tsp black pepper powder
2 tsp. oil

Instructions:

Rise the kala chana thoroughly and soak them in water for 7 to 8 hours or overnight. Next day pour the kala chana in a pressure cooker along with the water and salt. Boil it in pressure cooker for about 10 minutes or till they have completely cooked. Let the steam come out and then open the lid of the pressure cooker.

Heat oil in a pan on medium flame. When oil become hot, add chopped onion and green chilli. Fry till they become soft.

Add chopped tomatoes and saute for some second.

Add chopped capsicum and beans and saute till they become half cooked.

Now add boiled kala chana and mix.
Add chana masala, some salt, lemon juice and black pepper powder.

Mix properly to combine and turn off flame.

Kala chana fry is ready to serve.

Tips:

Kala chana does not get mushy when boiled and takes longer to cook through so it should be soaked for overnight.
Do not overcook vegetables. Leave them with some crispiness.
You can add vegetables of your choice and availability.

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