Chole chaat makes a great snack for the people who enjoy spicy food. This is a very aromatic dish. This is an easy recipe to prepare.

Recipe serves 4.

Ingredients

• 1 cup chickpeas (Garbanzo beans, Kabuli chana)
• 1 medium size boiled potato peeled and cubed in about ¼ inch
• 2 tablespoons oil
• 1/4  cup gram flour (basen)
• 1 tablespoon finely grater ginger
• 1 seeded minced green chili adjust to taste
• 1 1/2  teaspoon salt adjust to taste
• 1 teaspoon black salt
• 1/2 teaspoon black pepper
• 1 teaspoon roasted cumin powder
• 1 teaspoon mango powder
• 1 tablespoon garam masala
• 1 tablespoon lemon juice

Garnish

• 2 tablespoon Ginger relish
• Few slices of lemon
• About 8 roma lettuce leaves

Method

1. Wash chickpeas and soak in about 4 cups of water for at least 8 hours. Chickpeas after soaking will become about 2½ times the volume of the original.
2. Drain the chickpeas and wash it.
3. In a pressure cooker add chickpeas with four cups of water. Cook on medium high heat.
4. As pressure cooker starts steaming turn the heat down to medium, put the pressure and cook for about 8 minutes.
5. Turn of the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
6. Heat the oil in a saucepan (large enough to hold the chick peas) on medium heat, add the gram flour (basen) and stir fry until gram flour is light golden brown. This process should take about two minutes.
7. Next add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
8. Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. While mixing the spices lightly mash the chickpeas.
9. Let it cook on low heat for 10 to 15 minutes, turn of the heat.
10. Add potatoes, garam masala and lemon juice. Mix it gently. Let the chickpeas sit at least for half an hour before serving so it is well marinated.
11. Gram flour and chickpeas as it cools absorbed water. Finish product should be in thick gravy.

Serving Suggestions

1. For the best taste chole chaat should be served warm.
2. Garnished the chole chaat at serving time with ginger relish, and/or with slices of lemon.
3. Serve chole chaat over roma lettuce leaves as a lettuce wrap. It makes a nice presentation and gives nice crunch to chaat.

Tips

You may use the canned chickpeas.