Chana Chaat

🔥 Prep

• Rinse the 200 g brown chickpeas under running water; soak them in enough water for at least 4 hours (or overnight) then drain.
• Peel and finely chop the 1 onion.
• Dice the 1 tomato into small pieces.
• Peel and dice the 0.5 cucumber (about half a cucumber) into small cubes.
• Measure out 2 tbsp lemon juice and 1 tsp chaat masala; set aside.
• Roughly chop the 2 tbsp coriander leaves.
• Measure out 1 tsp salt.

🔥 Cook

• 1. Place the drained chickpeated saucepan, add fresh water to cover by adding fresh water to cover by about 2 cm in a saucepan and bring to a boil over high heat.
• 2. Once boiling, reduce heat to medium heat and simmer the chickpeas for 45 minutes until they are soft but not mushy.
• 3. Drain the chickpeas in a colander and rinse briefly with cold water to stop cooking; let them drain for 5 minutes.
• 4. Transfer the cooked chickpeas to a large mixing bowl.
• 5. Add the chopped onion, diced tomato, and diced cucumber to the bowl.
• 6. Sprinkle the 1 tsp salt, 1 tsp chaat masala, and 2 tbsp lemon juice over the mixture.
• 7. Toss everything together gently until evenly coated.
• 8. Garnish with the chopped coriander leaves and serve immediately.

🔥 Serve

• Spoon the chana chaat into individual serving bowls or plates.
• Top with a sprinkle of extra chaat masala and a few sev or crushed papri for added crunch, if desired.
• Enjoy as a light, zesty snack alongside a glass of buttermilk (chaas) or a cup of hot masala chai.