Step 1: Boil Potatoes

Place a large pot on the stove with wood fire. Add water and bring to a boil. Carefully add 500g of potatoes to the boiling water and cook until tender, approximately 20-25 minutes. Once cooked, remove the potatoes and set aside to cool.

Step 2: Wash and Boil Chickpeas

Take 1 kg of black chickpeas and wash them thoroughly in a large pot with water. Drain the water. Transfer the washed chickpeas to the large pot on the stove with boiling water and cook until tender, approximately 30-40 minutes. Once cooked, remove the chickpeas and drain the water.

Step 3: Prepare Vegetables

While the chickpeas and potatoes are cooking, finely chop 250g onions, 250g tomatoes, 250g cucumber, 50g green chilies, and 1/2 bunch of coriander leaves. Peel and dice the boiled potatoes into small cubes. Deseed and remove the arils from 1 large pomegranate.

Step 4: Fry Papad and Peanuts

Fry 100g papad and 100g peanuts until golden and crispy. Crush the fried papad into small pieces.

Step 5: Combine Ingredients in a Large Bowl

In a very large mixing bowl, add the boiled black chickpeas, chopped onions, chopped tomatoes, diced boiled potatoes, chopped cucumber, chopped green chilies, fried peanuts, and crushed papad.

Step 6: Add Spices and Mix

Sprinkle 2 tbsp cumin powder, 2 tbsp amchoor powder, 1 tbsp pudina powder, 1 tbsp black salt, 1 tbsp salt, and 2 tbsp chaat masala over the ingredients in the bowl. Mix everything thoroughly using large spatulas until all ingredients are well combined and coated with the spices.

Step 7: Add Lemon Juice and Imli Chutney

Squeeze fresh juice from 4-5 lemons over the chaat. Pour 200 ml of imli chutney into the mixture. Mix again until the liquids are evenly distributed.

Step 8: Serve and Garnish

Serve the Chana Chaat in individual plates. Garnish each serving with fresh pomegranate arils and chopped coriander leaves for a vibrant presentation and added freshness.

• Adjust the amount of green chilies and spices according to your preferred spice level.

• Ensure the chickpeas are cooked until tender but still hold their shape.

• For best flavor, let the chaat sit for 15-20 minutes after mixing to allow the flavors to meld.

• Add finely chopped bell peppers or boiled corn for extra crunch and flavor.

• For a creamy texture, add a dollop of plain yogurt (dahi) to each serving.

• Experiment with different types of chaat chutneys like spicy green chutney or garlic chutney.