• Potatoes 1/2 kg boil, peel, cut in small piecs
  • Chickpeas 1/2 kg wash and soak in water for 30 minutes
  • Masoor lentil 1/2 cup washed
  • Tomatoes 4, finely chopped
  • Green chillies 6, finely chopped
  • Mint 1/2 bunch, finely chopped
  • Onions 3 medium, sliced fine, soaked in salted water
  • Lemons 2, cut in eight pieces
  • Soda bicarbonate 1 tsp
  • Cumin seeds 1/2 tbsp, roasted and powdered
  • Sonth 1/2 tsp powdered
  • Chaat masala 1/2 tbsp
  • Sweet and sour tamarind chutney as needed
  • Salt to taste


Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.Turn down heat add soda bicarbonate.

Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.

Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.

Let people help themselves according to taste.
Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.

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