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Chana Chaat

A crunchy, tangy no-cook chaat made with boiled chana, onion, tomato and lemon, a cheap high-protein snack for hostel rooms.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Breakfast, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

1 cup boiled chana (kala chana or kabuli chana)
2 tbsp chopped onion
2 tbsp chopped tomato
1 tbsp chopped cucumber (optional)
1 small green chilli, finely chopped (optional)
1/2 tsp chaat masala
1/4 tsp roasted cumin powder (optional)
1 tsp lemon juice
salt, to taste
a few coriander leaves

Equipment

  • 1 bowl
  • 1 Spoon
  • 1 knife

Method
 

If you are using canned chana, drain it and rinse it under water.
    Put the chana in a bowl with the onion, tomato, cucumber and green chilli.
      Add the chaat masala, cumin powder and salt.
        Squeeze in the lemon juice and mix well.
          Top with coriander leaves and eat right away, so the vegetables stay crunchy.

            Notes

            Storage: Eat it fresh. Cut vegetables and lemon spoil quickly without refrigeration, so make only what you will eat. Use ready-boiled or canned chana, and do not try to boil dry chana in a kettle or in your room.