Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableKala Vatana Chaat
Snacks · Hindi
Kala Vatana Chaat
from the Sindhi table.
Black vatana, chutneys and fresh garnishes in a chaat that brings colour and contrast to the table.
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Written recipe
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Written recipe adapted from the Kala Vatana Chaat chapter of the shared cookbook manuscript.
Ingredients
- 1 cup dried black peas (kala vatana), soaked overnight
- Water for boiling
- 1/2 tsp baking soda
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chilli, finely chopped
- 1/4 cup coriander leaves
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- Soft pao pieces
- Sev, chaat masala, coriander and lemon wedges for serving
- Black pepper powder and salt to taste
Method
- Drain and rinse the soaked black peas. Pressure-cook them with enough water, salt and baking soda for about 5–6 whistles, until tender. Drain excess water.
- Add black pepper powder to the cooked kala vatana and boil gently for 2–3 minutes.
- Place pao pieces on a serving plate and spoon the warm vatana over them.
- Add tamarind chutney, green chutney, chopped onion, tomato and chaat masala.
- Finish with sev, coriander and lemon wedges. Serve immediately while the textures are fresh.