Chana Chaat

1. Wash and soak the chana overnight or for 8 hours in 400ml of water.
2. Boil the chana for 20 minutes or until tender. The chana can also be boiled using a pressure cooker. 
3. In a different saucepan, boil the potatoes for 20 minutes or until tender. Remove from the pan and allow to cool. Peel the potatoes and then cut into small cubes.
4. Drain the chana and transfer to a large bowl and allow to cool.
5. Add the chopped potatoes, onions and tomatoes to the chana.
6. Sprinkle the chaat masala, chilli powder, lemon juice and salt. Add the chopped coriander reserving some for the garnish. Mix gently to ensure the potatoes do not break.
7. Garnish with the remaining coriander leaves.

This can be served as light snack or as a starter to a meal.

Variation: The lemon juice can be substituted for tamarind extract. Chopped unripe mango can be also added to give a tangy taste.

N.B. The recipe can also be made using pre-cooked tinned chickpeas. The recipe uses appriximately 440gm of drained chickpeas.