Chana Jor Garam

Instructions

1. 1

   Soak and Cook Chickpeas

   • Rinse the kala chana (black chickpeas) thoroughly. Soak them in ample water for at least 8 hours or overnight.
   • Drain the soaked chickpeas and transfer them to a pressure cooker. Add 3 cups of fresh water and 0.25 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or until the chickpeas are cooked through but still firm and holding their shape (approx. 15 minutes).
   • Allow the pressure to release naturally. Drain the chickpeas completely in a colander and let them cool for 5-10 minutes.
2. 2

   Flatten and Roast Chickpeas

   • Spread the cooked chickpeas on a clean kitchen towel to absorb any excess moisture.
   • Take one chickpea at a time and gently press it with the base of a small bowl or a rolling pin to flatten it into a small disc. Repeat for all chickpeas.
   • Heat 1 tbsp of oil in a wide, heavy-bottomed pan or kadai over a low-medium flame.
   • Add the flattened chickpeas and roast, stirring frequently, for 12-15 minutes until they become crisp, dry, and lightly browned. Do not overcrowd the pan; roast in batches if necessary.
   • Remove from heat and transfer to a large mixing bowl.
3. 3

   Assemble the Chaat

   • To the bowl with the roasted chickpeas, add the finely chopped onion, deseeded tomato, and green chilies.
   • Sprinkle over the chaat masala, roasted cumin powder, red chili powder, kala namak, and the remaining 0.5 tsp of salt.
   • Squeeze the fresh lemon juice all over the mixture.
4. 4

   Mix and Serve

   • Gently toss all the ingredients together until everything is well combined.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately to enjoy the perfect crunchy and tangy texture.