Chana Chaat | Chickpea Chaat Recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the chickpeas well under running water at least three times, then soak them in plenty of water for 6 to 8 hours or overnight.
2. Drain the chickpeas and put them in the cooker with about 1 cup of water, just enough to cover.
3. Pressure cook for 3 to 4 whistles on medium flame, or 16 minutes in an Instant Pot, until soft but not mushy. (A pot with enough water also works.)
4. Once the pressure has dropped, open the cooker and drain off the water.
5. Let the chickpeas cool completely.
6. Add salt, chaat masala and roasted cumin powder, then add tamarind chutney or lemon juice.
7. Add the chopped onion, green chilies, tomato and cucumber, toss, and taste. Add more spices if needed.
8. Optionally add green chutney, boiled or fried potato, or thick curd.
9. Transfer to bowls, top with sev, boondi or crushed cornflakes and fresh coriander, and serve immediately.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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