Instructions

• Prepare the Chickpeas by thoroughly rinsing 2 cans (540 ml each) of chickpeas under cold running water. This crucial step removes excess sodium and the starchy liquid from the canning process, ensuring a cleaner flavor and better texture. While canned chickpeas are pre-cooked, simmering them in fresh water for 5 minutes serves multiple purposes: it further softens them to a tender, melt-in-the-mouth consistency, eliminates any metallic taste from the can, and allows the legumes to absorb moisture, making them more receptive to the spices and sauces. After simmering, drain the chickpeas completely in a colander. Let them air-dry for a few minutes to avoid diluting the chaat’s flavors with excess water.
• Combine the Base Ingredients In a large mixing bowl, combine the prepared chickpeas with 2 finely diced boiled potatoes (peeled and cooled), ½ cup finely diced red onion, 1-2 diced tomatoes (seeds removed to prevent sogginess), 2-3 minced green chilies (adjust for heat preference), 4 finely chopped mint leaves, and ½ cup freshly chopped cilantro. The potatoes should be firm yet cooked through to provide a soft contrast to the chickpeas. The onion adds sharpness, while the tomatoes contribute juiciness. Mint and cilantro introduce fresh, aromatic notes that are signature to street-style chaat. Gently toss these ingredients to distribute them evenly without crushing the chickpeas.
• In a separate smaller bowl, prepare the tangy-spicy sauce that defines Chana Chaat. Combine ⅓–½ cup of tamarind paste (preferably homemade for optimal flavor), 2 tablespoons of chaat masala (a blend of dried mango powder, black salt, and spices), 1 teaspoon of roasted cumin powder (for earthy warmth), ½ teaspoon of red chili powder (for heat), ½ teaspoon of red chili flakes (for texture and extra spice), 1 tablespoon of sugar (to balance the tanginess), and salt to taste. Whisk these ingredients vigorously until the sugar dissolves and the mixture forms a smooth, cohesive sauce. Taste and adjust the seasoning—add more tamarind for tanginess, sugar for sweetness, or chaat masala for complexity.
• Pour the prepared sauce over the chickpea and vegetable mixture. Using a large spoon or spatula, fold everything together gently but thoroughly, ensuring each component is evenly coated with the sauce. Avoid aggressive stirring to prevent the potatoes from breaking down. Just before serving, garnish generously with sev (crispy chickpea flour noodles) for crunch and a drizzle of thinned yogurt (whisk ¼ cup yogurt with 1 tablespoon water) for creaminess and cooling contrast. Additional garnishes like extra cilantro, a sprinkle of chaat masala, or a squeeze of fresh lemon juice can be added for heightened flavor. Serve immediately to maintain the sev’s crispness and the vegetables’ freshness.