The healthiest and most consumed Indian street food undoubtedly has to be the most colourful of them all, chana chat. For most, it is a boiled chickpea (chana) mixed with fresh vegetables, spices, and chutneys, making it rich in flavour and texture. The dish is excellent as a snack or a side but can be done as a light meal. Its core ingredient is chickpeas, so it's a great source of plant-based protein and offers a healthy, filling option. The dish's preparation starts by boiling chickpeas and then making them soft yet firm. Boiled chickpeas are mixed with chopped vegetables such as onions, tomatoes, cucumbers, and green chillies, giving this salad a crunchy freshness. This tangy, spicy crunch has been primarily furnished through the mixed seasoning constituent, including chaat masala, cumin powder, red chilli powder, and black salt. While addressing the spicy heat, lemon juice or tamarind chutney can be added to it and freshness with herbs. It can also be served with green coriander chutney. The versatility of chana chat is such, and variations differ according to region. Some add boiled potatoes or sprouted moong beans for texture and nutrition. Sev or crispy chickpea flour noodles, pomegranate seeds, or chopped coriander leaves are added for garnishing and a pop of colour to the dish. A presentation as good as chana chat is apt for this healthy yet delectable recipe. Chickpeas provide protein and fibre, vegetables lend their quintessence in the form of their vitamins, and some spices add antioxidants- it's a nutritionally balanced option that doesn't compromise on taste. It is refreshingly luscious and more than just a snack/aperitif for the people of India and beyond.

• 200 gms kabuli chana
• 1 onion
• 1 tsp salt
• 1 lemon
• 1 tomato
• 1 green chilli
• Coriander leaves
• 1/2 tsp black salt
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• Salt

• Start by procuring 200 gms of Kabuli Chana or chickpeas. For this chana chat recipe, add the chickpeas to a bowl and cover them completely with an abundance of water.
• Allow the chickpeas to soak for 6-8 hours or overnight. This is a very crucial step in cooking, as during the time that the chickpeas soak, not only do they become soft, which cuts down on the cooking time, but it also provides them with the ideal texturisation necessary for this recipe of chana chat.
• Soak the chickpeas in sufficient water. Then take out the water from the chickpeas.
• Now, wash the chickpeas thoroughly under running water. This process takes away all kinds of impurities from the chickpeas and removes any chance of getting the taste chalky during its preparation.
• Transfer the drained chickpeas to a pressure cooker.
• Add 1.5 litres of water and 1Tsp of salt. Close the cover and cook on high heat for 4-5 whistles.
• Let the pressure release on its own from the cooker. The chickpeas would be soft but firm, meaning that they must not disintegrate in the chaat.
• Allow them to cool completely on a plate after draining off excess water. That improves the texture and prevents sogginess in the salad.
• Meanwhile, chop one onion, tomato, and green chilli very finely. The crunch and freshness of these ingredients do add flavour to the chaat.
• Adjust the quantity of green chilli according to your taste.
• In a large bowl, mix the cooked chickpeas with the chopped vegetables.
• Add a generous handful of chopped coriander leaves. The coriander adds a burst of colour but, more importantly, raises the flavour profile of the dish.
• Add to the mixture chaat masala 1Tsp, red chilli powder 1/2Tsp, cumin powder 1/2Tsp, black salt 1/2Tsp, salt to taste. The spice mix gives the chaat a tangy and spicy flavour. Well mix so that the spices coat all ingredients evenly.
• Squeeze the juice of 1 lemon over the mixture. The acidity from the lemon juice balances flavours and freshens up the chaat. Mix once more so that the lemon juice combines well with all other ingredients.
• Taste the chaat before serving.
• Add salt, spices, or lemon juice to balance the flavours. The flavours should be vibrant and in balance with each other. Feel free to adjust according to your taste buds.
• Distribute a generous handful of sev over the chaat just before serving. The sev adds to the delightful crunch against the soft chickpeas and fresh vegetables.
• Serve the chana chat hot in small bowls or on a big platter. Since this dish is to be eaten fresh, it will also remain crispy.
• Dive in and indulge in your delicious and nutritious chana chat! This is fabulous as a snack, appetiser, or meal and surely impresses with its bright colours and flavours with family and friends.