Ingredients

The following ingredients have 4 Servings
  • Chickpeas / Kabuli Chana- ¼ cup
  • Black chickpea / Kala Chana- ¼ cup
  • Chopped onion- 1 small
  • Chopped tomato- 1 small
  • Chopped cucumber- ¼ cup
  • Boiled and diced potato- ¼ cup (optional)
  • Chopped green chilies to taste
  • Lemon juice to taste
  • Chaat masala to taste
  • Lemon wedges and chopped coriander for garnishing (optional)

Instruction

  • Wash and soak both varieties of Chana overnight or for at least 6 to 8 hours
  • Pressure cook the Chana with little water and salt for up to 2 whistles or as required till turn soft but not mushy.
  • You can even cook the soaked Chana in a covered pan with enough water till they turn soft but it take little more time than the doing the pressure cook.
  • Cool the boiled Chana completely.
  • In the mixing bowl add Chana, chopped onion and tomatoes, chopped cucumber and potatoes, chopped green chilies, chaat masala and lemon juice. Toss well to mix all the ingredients.
  • Garnish with lemon wedges and chopped coriander. Keep aside for 10-15 minutes so that all ingredients mix well.
  • Serve chilled or at room temperature.