Kabuli Chana Chaat

Want to spice up a boring day with an interesting snack? Don’t want anything too fatty? Then, this is the perfect recipe for you. If you have a bowl of boiled kabuli chana on hand, this can be made in a jiffy. It is guilt-free, as in not calorie-laden.

Here is how I make it…

Ingredients (makes enough for 2 people, as a light snack):

1 medium-sized bowl chickpeas aka kabuli chana (soaked overnight and boiled – 3 whistles in the pressure cooker – with the excess water drained off)

Black/rock salt, to taste

1 medium-sized potato, boiled, peeled and cubed

1 small bunch of fresh coriander leaves, finely chopped

1 medium-sized onion, finely chopped

1 medium-sized tomato, finely chopped

Red chilli powder, to taste

Juice of 1 lemon

1/2 teaspoon cumin (jeera) powder

1 teaspoon chaat masala

Method:

Put all the ingredients in a large bowl. Mix gently but thoroughly, until all the chana are coated evenly with the spices. That’s it!

Note:

You could even add finely chopped cucumber, raw mango and pomegranate seeds to this chaat. I didn’t, because I didn’t have any.

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