Method
Soak the Kabuli chana for 4-6 hours in water and boil them with a pinch of soda and salt either using a cooker or a normal cooking vessel until tender. Drain the water and keep aside. In a mixing bowl, combine together the chana with all the other ingredients and toss well. To add a touch of innovation to this chat, blend in some chopped mango pickle with its masala into this chat and mix well. Arrange on to a serving plate, allow to chill for 15-20 mins and serve. If you’d like to add a touch of Chinese into it, add some readymade schezuan sauce into the chaat and garnish with fried Chinese noodles.