Preparation

• Assemble all ingredients together to avoid last minute rush.
• Rinse chickpeas with water for 2-3 times and soak in water for overnight or 7-8 hours.
• Chickpeas will swell and double the size next day or after 7-8 hours.
• Boil potato in cookpot, microwave or instant pot.
• Finely chop onion, tomato, green chilies and coriander leaves.

Cooking

To Pressure Cook Chickpeas

• Transfer soaked chickpeas in a pressure cooker and add 3 cups of water, 1 tsp salt and cloves.
  
• Pressure cook for 7-8 whistles over low flame or till chickpeas soften. Alternatively, you can cook chickpeas in your Instant Pot.
• Remove cloves after the pressure releases.

For Chaat

• Now, heat 1 tbsp oil in a Pan and add 1 tsp coriander powder, 1 tsp salt and 1 tsp ginger paste. Saute for few seconds.
• Add cooked chickpeas in the Pan and mix well with the spices.
  
• Then, add 1 tsp red chili paste and 1 chopped boiled potatoes. Coat potatoes well with spices and chickpeas.
  
• Transfer to a Bowl and let it cool down a bit.
• After potatoes and chickpeas are cooled down, add ½ chopped onion, ½ chopped tomato, 1 tsp pomegranate powder, chopped green chillies, 2 tsp coriander chutney and 1 tsp tamarind chutney. Mix everything very well.
  
• At the end, garnish with chopped coriander leaves.
• Serve Aloo Chana Chaat & enjoy!