Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 4.Fry Papad and Peanuts

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

5. 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.

6. 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.

7. 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.

8. 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.