1tablespoonCilantro or coriander leavesfinely chopped
1tablespoonMint leavesfinely chopped
1-2teaspoonsLemon juice
Instructions
Take boiled black chickpeas in a bowl.
Add onion, tomato, potato and raw mango. Mix well.
Add spice powders (red chili powder, black salt, chaat masala, amchur and salt). Mix very well.
Then add chopped coriander leaves and mint leaves.
Lastly squeeze fresh lemon juice. Stir well.
Taste the spoonful of it and adjust the salt or spices or lemon accordingly.
Notes
Raw mangoes are optional. But if it is in season or you have it available, please use it. It provides different tang to the chaat. You won’t get this tangy flavor with amchur or lemon juice.
You can add chopped cucumber or grated carrot as well.
Just for you record, how to boil the kala chana? Wash ½ cup of dried kala chana well under running cold water. Soak in enough water for overnight or at least 8 hours. Then discard the water. Take chana in the pressure cooker with fresh 1 ½ cups of water. Cook it for 2 whistles on high + 30 mins on low heat. Let the pressure go down by itself. Open the lid. Drain the chana and use in the recipe.
Do not throw away the water you get after boiling the chana. It has some nutritions in it. Use in making dal, soup. Or use while kneading the chapati dough.
Instead of black chickpeas, you can use white chickpeas (kabuli chana) or green chickpeas or black beans or black eyed peas.