Step 1

To cook the dried chickpeas, soak ½ cup dried chickpeas overnight or for 8 to 9 hours in enough water in a bowl. Next day drain all of the water. Rinse the chickpeas once or twice in fresh water. Again drain the water.

Step 2

Then pressure cook the chickpeas in 2 litre stovetop pressure cooker adding 2 cups water + ¼ teaspoon salt till they are completely cooked and tender. They should have melt in the mouth texture with no bite in them. I pressure cooked them for 11 to 12 minutes on medium heat.

Step 3

You can also cook the chickpeas in an Instant pot adding water as needed.

Step 4

When the pressure settles down on its own, then only open the lid and strain the chickpeas. Let them become warm or come to room temperature.

Step 5

Take 1.5 to 2 cups cooked chickpeas in a mixing bowl. You can also use canned chickpeas.

Step 6

To the cooked chickpeas, add chopped boiled potatoes. You will need 2 medium potatoes which have been boiled and peeled. Mix well.

Step 7

Add green chutney, tamarind chutney and red chili chutney. Add the chutneys as per your taste preferences.

Step 8

Add finely chopped onions and finely chopped tomatoes.

Step 9

Mix everything very well. Check the taste and add any of the chutney if needed.

Step 10

Take a portion of the chaat on a serving plate.

Step 11

Sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt or regular salt as required.

Step 12

Sprinkle some crushed papdi on top.

Step 13

Sprinkle some sev on top.

Step 14

Lastly add a touch of chopped coriander leaves. Drizzle some lemon juice if you prefer.

Step 15

Serve aloo chana chaat immediately so that the sev does not become soggy.