Step-by-Step Instructions

1. 1.Boil Potatoes

   Place a large pot on a wood-fired stove and add water. Once the water is boiling, add the potatoes and boil until tender. Remove the boiled potatoes using a large strainer and set aside to cool.

2. 2.Wash and Boil Chickpeas

   Pour the black chickpeas into a large pot with water. Wash the chickpeas thoroughly by hand, then drain the water using a large strainer basket. Transfer the washed chickpeas to the large pot on the stove and boil until tender.

3. 3.Prepare Vegetables and Other Ingredients

   While the chickpeas are boiling, finely chop the onions, tomatoes, cucumbers, and green chilies. Carefully cut and extract the seeds from the pomegranate. Separate the fresh coriander leaves. Crush the papad into smaller pieces. Peel the boiled potatoes and dice them into small cubes.

4. 4.Combine Ingredients for Chaat

   Once the chickpeas are boiled, remove them from the pot using a large strainer and transfer them to a very large mixing pan. Add the chopped onions, chopped tomatoes, diced boiled potatoes, diced cucumbers, chopped green chilies, roasted peanuts, and crushed papad to the pan.

5. 5.Add Spices and Mix

   Sprinkle cumin powder, amchoor powder, pudina powder, and black salt over the ingredients in the pan. Using large spatulas, thoroughly mix all the ingredients until well combined.

6. 6.Add Lemon Juice and Chutney

   Squeeze fresh lemon juice over the chaat mixture. Pour the imli (tamarind) chutney over the chaat. Mix again thoroughly to ensure all ingredients are evenly coated with the spices and chutneys.

7. 7.Serve and Garnish

   Serve the prepared chana chaat onto individual plates. Garnish each serving with fresh pomegranate seeds and chopped coriander leaves before serving.