Soak white chickpeas (kabuli chana) in enough water for 8 to 9 hours or overnight. To know more, swipe up!

Take chana in a pressure cooker and add salt.

Add sufficient water.

Place a bowl on top of the chickpeas. Rinse and keep a potato inside it.

Cover tightly with the lid and pressure cook initially on medium heat. When you start hearing the hissing sound, lower heat and cook for 10 to 12 whistles.

When the pressure settles naturally, open the lid. Check the doneness of the potato by sliding a knife or fork through it. The fork or knife should slide in easily.

Check the doneness of the chana too. Then, drain and keep aside. To know how, swipe up!

Once the potato is warm, peel, chop and keep aside.

Next, to the cooked chana, add spice powders, black salt, and salt. To know the spice list, swipe up!

Add the boiled, chopped potatoes.

Mix very well so the spice powders and salts coat the potatoes and chana.

Add finely chopped onions, finely chopped tomatoes, finely chopped green chilies and coriander leaves.

Add lemon juice.

Mix well, once again. Check the taste and add more spice powders, salt, green chilies and lemon juice, if needed.

Serve chana chaat immediately. For more recipes, visit