Follow these steps for perfect results
Kabuli Chana (White Chickpeas)
soaked for 8 hours
Tomatoes
finely chopped
Onions
finely chopped
Cucumber
finely chopped
Potato (Aloo)
boiled and finely chopped
Green Chillies
finely chopped
Coriander (Dhania) Leaves
finely chopped
Chaat Masala Powder
Amchur (Dry Mango Powder)
Aloo Bhujia
Lemon juice
Salt
Soak the Kabuli Chana (White Chickpeas) for 8 hours.
Pressure cook the soaked chickpeas with a little salt for 25-30 minutes.
Boil the potato in the pressure cooker until soft.
Peel and finely chop the boiled potato.
Allow the boiled potato to cool completely.
Finely chop the tomatoes, onions, cucumber, and green chilies.
Finely chop the coriander leaves.
In a salad mixing bowl, combine the boiled chickpeas, chopped onion, chopped tomato, chopped boiled potatoes, and chopped cucumber.
Season with chopped green chilies, freshly chopped coriander leaves, chaat masala powder, dry mango powder, and lemon juice.
Add salt to taste.
Toss the Kabuli Chana Chaat well to combine.
Adjust salt and chaat masala to taste.
Add Aloo Bhujia (or any Namkeen) on top before serving.
Serve immediately.
Expert advice for the best results
Adjust the amount of green chilies according to your spice preference.
For a sweeter chaat, add a pinch of sugar.
Garnish with extra coriander leaves for added freshness.
Soaking the chickpeas overnight is important for easier cooking and digestion.
Everything you need to know before you start
10 mins
Can be made a few hours in advance, but add Aloo Bhujia just before serving to maintain crunch.
Serve in a bowl, garnished with coriander and Aloo Bhujia. A squeeze of lemon adds extra freshness.
Serve as a standalone snack.
Serve as a side dish with Indian meals.
The spices in chai complement the chaat.
Discover the story behind this recipe
Popular street food and home snack
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