Well, this isn’t exactly the chana chaat you get on the streets of Lucknow. This has a lot more things. It is just wonderful eaten cold on hot summer days. Don’t overdose though, because chickpeas are a tad hard to digest and the digestion is a bit weak in summers.

Time taken: 30 min
Serves 4

Ingredients

½ cup chana or chickpeas
1 large potato
1 small cucumber
1 tomato
½ green mango (optional)
½ cup coriander leaves
1 green chili
1 tsp chaat masala (or jeera pd + hing + anardana pd + kala namak)
2 tsp lemon juice
salt to taste

Method

Soak the chickpeas overnight and then pressure cook along with the potatoes until done, about 10 min. (Skip this step if you’re using canned chickpeas)

While the chickpeas are cooking, chop the cucumber, tomato, mango (if using), chili and coriander.

Once the chickpeas are cooked, carefully release the pressure and open the cooker. Peel and chop the potatoes.

Toss everything together, chill and serve!