Aaj Iftar Mein Teen Recipe @mukeem03
Aaj Iftar Mein Teen Recipe 🤲 @mukeem03 is a easy Indian recipe that serves 4. 210 calories per serving. Recipe by Sadim Khan on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $4.45 total, $1.11 per serving
Ingredients
- 1 cup Dry Chickpeas (soaked overnight, then boiled until tender)
- 4 cups Water (for boiling chickpeas)
- 1 tsp Salt (for boiling water)
- 1 medium Onion (finely chopped, white or red)
- 1 medium Tomato (diced)
- 1/2 cup Cucumber (diced, seedless preferred)
- 1 piece Green Chili (finely chopped, adjust to heat preference)
- 2 tbsp Lemon Juice (freshly squeezed)
- 1/2 tsp Black Salt (Kala Namak) (adds a tangy, sulfurous flavor)
- 1 tsp Chaat Masala (store‑bought or homemade blend)
- 2 tbsp Fresh Cilantro (chopped, optional garnish)
- 2 tbsp Sev (crispy fried gram flour noodles, optional garnish)
Instructions
Soak Chickpeas
Rinse the dry chickpeas, place them in a bowl, cover with water and let soak for at least 8 hours or overnight.
Time: PT8H
Boil Chickpeas
Drain the soaked chickpeas, transfer to a large pot, add 4 cups fresh water and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until tender (30‑40 minutes).
Time: PT35M
Temperature: Medium heat
Cool and Drain
When the chickpeas are done, pour them into a colander and rinse under cold water to stop cooking. Set aside to cool.
Time: PT5M
Prep Vegetables
While the chickpeas are cooking, finely chop the onion, dice the tomato and cucumber, and mince the green chili.
Time: PT10M
Combine Ingredients
In a large mixing bowl, combine the cooled chickpeas with the chopped onion, tomato, cucumber, and green chili.
Time: PT2M
Season the Chaat
Add 2 tbsp fresh lemon juice, 1/2 tsp black salt, and 1 tsp chaat masala. Toss everything gently until evenly coated.
Time: PT2M
Garnish and Serve
Sprinkle chopped cilantro and sev (if using) on top. Serve immediately at room temperature or chilled.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 8g
- Carbohydrates
- 30g
- Fat
- 2g
- Fiber
- 6g
Dietary info: Vegan, Gluten‑Free, Vegetarian
Allergens: Legumes (chickpeas)
Ingredient Substitutions
- Instead of Dry Chickpeas: Canned Chickpeas (drained and rinsed)
- Instead of Onion: Red Onion
- Instead of Cucumber: Zucchini (raw)
- Instead of Green Chili: Jalapeño
- Instead of Lemon Juice: Lime Juice
- Instead of Black Salt (Kala Namak): Regular Salt
- Instead of Chaat Masala: Taj‑Mahal Spice Mix
- Instead of Fresh Cilantro: Flat‑leaf Parsley
- Instead of Sev: Papdi
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Soak chickpeas for sufficient time to ensure they soften during cooking
- Cook chickpeas until just tender – overcooking makes them mushy
- Season with black salt and chaat masala for authentic tangy flavor
Chef Tips from the Video
- Use freshly squeezed lemon juice for the brightest acidity
- Add a pinch of roasted cumin powder for extra depth
- Garnish with fresh mint leaves for a refreshing twist
Troubleshooting
Chickpeas are still hard after cooking
Continue simmering, adding a little more water if needed, until they are soft.
Chaat is too salty or too sour
Add a pinch of sugar or a few more chickpeas to balance the flavor, then taste again.
Vegetables become soggy
Add the fresh vegetables after the chickpeas have cooled; keep the chaat chilled before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes.
Room temperature: Best consumed within 2 hours of preparation.
Make-Ahead Tips
- Boil a large batch of chickpeas and store them in the fridge for up to 5 days
- Prepare the vegetable mix and keep it separate; combine with seasoning just before serving
Frequently Asked Questions
What is the cultural significance and history of Spiced Boiled Chickpea Chaat in Indian street food culture?
Chickpea chaat is a classic North Indian snack that originated as a quick, protein‑rich street food. It combines boiled legumes with tangy spices, reflecting the Indian love for bold, sour, and salty flavors, and is commonly sold at roadside stalls and during festivals.
What are the traditional regional variations of chickpea chaat in Indian cuisine?
In Punjab, chaat often includes tamarind chutney and sev, while in Gujarat a sweeter version with jaggery is popular. In Delhi, the addition of pomegranate seeds and fresh coriander is common, giving a burst of color and flavor.
How is Spiced Boiled Chickpea Chaat traditionally served in India?
It is typically served in a shallow bowl or plate, garnished with fresh cilantro, sev, and a squeeze of lemon. It can be eaten at room temperature or chilled, and is often accompanied by a cup of masala chai or a cold soda.
During which occasions or celebrations is Spiced Boiled Chickpea Chaat commonly enjoyed in Indian culture?
Chaat is a staple during monsoon evenings, festive gatherings like Diwali and Holi, and at fairs (melas). Its portable nature makes it ideal for picnics, school lunches, and after‑prayer snacks.
What other Indian dishes pair well with Spiced Boiled Chickpea Chaat?
It pairs nicely with samosas, pakoras, or a bowl of thandi lassi. For a fuller meal, serve it alongside aloo paratha or a simple dal and rice.
What makes Spiced Boiled Chickpea Chaat special or unique in Indian snack cuisine?
The combination of soft boiled chickpeas with raw crunchy vegetables, tangy lemon, black salt, and aromatic chaat masala creates a balance of textures and flavors that is uniquely refreshing and protein‑rich compared to fried snacks.
What are the most common mistakes to avoid when making Spiced Boiled Chickpea Chaat?
Common errors include under‑soaking the chickpeas, over‑cooking them until mushy, and adding too much black salt which can overpower the dish. Always taste before final seasoning.
Why does this Spiced Boiled Chickpea Chaat recipe use black salt instead of regular salt?
Black salt (kala namak) adds a distinctive sulfurous, tangy note that mimics the flavor of chaat street‑food and balances the lemon’s acidity, something regular salt cannot provide.
Can I make Spiced Boiled Chickpea Chaat ahead of time and how should I store it?
Yes, you can boil the chickpeas and chop the vegetables a day ahead. Store the chickpeas and veggies separately in airtight containers in the refrigerator, then combine and season just before serving.
What does the YouTube channel Sadim Khan specialize in?
The YouTube channel Sadim Khan focuses on easy, everyday Pakistani and Indian home‑cooking recipes, often featuring quick meals, snack ideas, and family‑friendly cooking hacks.
How does the YouTube channel Sadim Khan's approach to Indian snack recipes differ from other cooking channels?
Sadim Khan emphasizes minimal ingredients, fast preparation, and practical tips for busy households, often incorporating personal anecdotes and real‑life kitchen scenarios that make the recipes feel relatable and achievable.
Last updated: September 3, 2026
