Ingredients:
• 1 cup dried white chickpeas
• ½ tsp salt
• 1 medium to large potato – optional
• 1 medium-sized onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chilli, finely chopped – optional
• 1tsp roasted cumin powder
• 1tsp Kashmiri red chilli powder or paprika
• 1tsp chaat masala
• ½ tsp dry mango powder (amchur powder) – optional
• Salt as per taste
• 1-2 tsp lemon juice or as per taste
• 3-4 pani pooris or papri crushed – optional
• Coriander leaves, chopped
• ¼ cup fine sev – optional

Method:
Soak one cup chickpeas in enough water overnight or for eight to nine hours. Later drain all the water. Rinse the chickpeas in running water and drain the water. Place the chickpeas in a two-litre pressure cooker. Add half teaspoon salt and two cups water. Place a bowl on top of the chickpeas. Rinse and dice potato inside the bowl too.

Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10-12 whistles. When the pressure falls on its own, remove the lid. Check the potato by sliding a knife or fork through it. The fork should slide easily. Also check the chickpeas. You should be able to mash the cooked chickpeas easily. Drain all the water and keep it aside.

Take the cooked chickpeas in a mixing bowl; add all the spice and salt. Add the potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas. Add the vegetables, green chillies and coriander leaves. Add the lemon juice and mix well. Serve chana chaat in a bowl instantly. While serving, garnish with sev and crushed papri or pani poori.