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–+ servings
Hand holding a bite-sized kala chana chaat phyllo cup showcasing the flaky golden pastry crust and colorful toppings

Kala Chana Chaat Phyllo Cups

Jyoti Behrani
Crispy mini phyllo shells filled with flavorful kala chana chaat, fresh vegetables, tangy chutneys, and Indian spices. These bite-sized Indian appetizers are easy to make and perfect for Diwali, parties, potlucks, and holiday entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 8 hours
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Indian, Indian Fusion
Servings 36 mini phyllo cups
Calories 28 kcal

Equipment

Ingredients
  

For Kala Chana

  • 1 cup dried kala chana black chickpeas, soaked overnight
  • 3 cups water for pressure cooking
  • ½ teaspoon salt

For Chaat Filling

  • ½ cup finely chopped red onion
  • ½ cup finely chopped tomato seeds removed
  • ¾ cup boiled potato, chopped (optional)
  • ½ cup cucumber, diced
  • 1 small green chili finely chopped
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon chaat masala
  • ¼ teaspoon red chili powder
  • ¼ teaspoon black salt or to taste
  • 1 tablespoon fresh lemon juice

For Assembly

Instructions
 

Boil the Black Chickpeas:

  • Rinse raw kala chana thoroughly and soak in water for 6-8 hours or overnight. Drain and pressure cook with 3 cups water and ½ teaspoon salt for 4-5 whistles (or Instant Pot on High Pressure for 15 minutes with natural release). Drain completely and cool.

Crisp the Shells:

  • Preheat oven to 350°F (175°C). Arrange mini phyllo cups on a baking sheet and bake for 3 to 5 minutes until extra crisp. Remove and allow to cool completely.

Mix the Chaat:

  • In a medium bowl, combine cooled kala chana, diced onion, tomato, potatoes(optional), cucumber, green chili, chaat masala, roasted cumin powder, red chili powder, black salt, and lime juice. Toss well to combine.

Assemble:

  • Spoon approximately 1 to 1.5 tablespoons of the chaat mixture into each phyllo cup.

Drizzle & Garnish:

  • Top each cup with ½ teaspoon of green chutney, ½ teaspoon of tamarind chutney, a pinch of sev, pomegranate seeds, and chopped cilantro. Serve immediately.

Notes

  • Soak kala chana overnight for best results.
  • Cook chickpeas until tender but firm enough to hold their shape.
  • Drain chickpeas thoroughly to prevent soggy phyllo shells.
  • Remove tomato seeds to reduce excess moisture.
  • Adjust chutneys, spices, and lemon juice to your taste.
  • Prepare the chickpea filling ahead of time and refrigerate. Assemble just before serving for the best crispy texture.
  • For a vegan version, check that the phyllo shells and chutneys are dairy-free.
  • Add boiled potatoes or cucumber for a variation.
Storage: Refrigerate leftover kala chana filling in an airtight container for up to 2 days. Store unfilled phyllo shells according to package instructions. Once assembled, serve immediately.

Nutrition

Nutrition Facts
Kala Chana Chaat Phyllo Cups
Amount per Serving
Calories
28
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.04
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.1
g
Sodium
 
81
mg
4
%
Potassium
 
84
mg
2
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
0.4
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
526
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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