### TranslatedIngredients: 2 cups Kabuli Chana (White Chickpeas) - soaked for 8 hours,2 Tomatoes - finely chopped,2 Onions - finely chopped,1 Cucumber - finely chopped,1 Potato (Aloo) - boiled and finely chopped,3 Green Chillies - finely chopped,3 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoons Chaat Masala Powder,1/2 teaspoon Amchur (Dry Mango Powder),3 tablespoon Aloo Bhujia,1/2 tablespoon Lemon juice,Salt - to taste ### PrepTimeInMins: 0 ### CookTimeInMins: 20 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Kabuli Chana Chaat Recipe, soak the chickpeas for 8 hours. Pressure cook the chickpeas along with a little salt for about 25 to 30 minutes and keep aside. Click here to know How To Cook Legumes in a Pressure Cooker.Boil the potatoes in the pressure cooker and cook until soft. Once done, peel and chop the potatoes. Allow it to cool completely.In a Salad Mixing Bowl, add boiled and cooled chickpeas. Make sure that the chickpeas are drained and no additional water is present. Add chopped onion, tomato, boiled potatoes, and cucumber to it.Season the Chana Chaat with chopped green chilies, freshly chopped coriander leaves, chaat masala, dry mango power and lemon juice. Add salt to taste.Finally toss the Kabuli Chana Chaat well. Adjust the salt and chaat masala to suit your taste. You can make the Kabuli Chana Chaat spicier by adding more chopped green chilies. Add Namkeen or Aloo bhujia on top and the  delicious Kabuli Chana Chaat is ready to be served.Serve Chana Chaat as a team time snack or as a party appetizer along with Spinach Paneer Kofta Curry, Garlic Naan and Cauliflower & Cucumber Raita
