Ingredients

• Chana Chaat with Shahi Papri
• Red lentil 1 tsp
• Oil – 4 tbsp
• Boiled potatoes cut into cubes 4
• Salt to taste
• Red chilies powder 1 tsp
• For the condiments
• Ginger garlic paste – 1 tbsp
• Shahi Papdi – 1 packet
• Onion – chopped 1 large
• Green chilies – sliced 6-8
• Tomatoes – four – finely chopped
• Chaat Masala – 1 tsp
• Fresh coriander – finely sliced – 1 bunch
• Mint leaves – finely sliced – 1 bunch
• Roasted cumin and crushed 1 tsp
• yogurt – mix ½ cup of milk, 1 tsp of corn flour 1 tsp of sugar and salt – mix well and keep refrigerated.

Directions:

• Heat Chickpeas with oil by adding a spoonful of red lentil, ginger garlic paste and let it simmer for 8-10 minute till its properly cooked. Add chopped potatoes with spices (salt, red chilies, cumin and chaat masala), stir well on high flame and switch off the flame.
• Serve in a deep bowl – ensure it is heated well.
• Keep chilled yogurt, sliced onion, green chilies, tomatoes, green coriander, Shahi Papdi and mint on the side along with chaat masala, ground cumin and finely cut lemon wedges.
• When serving – add chaat to bowl, top it with yogurt, onion, green chilies, tomatoes, chaat masala, ground cumin, squeeze lemon and top your chaat bowl with Shahi Papdi – the chaat will taste delicious.

Household tip:

Never add onion while cooking chaat since it leaves this strange odor which makes chaat inedible if it is kept for long.