INGREDIENTS
13 ITEMS REQUIREDAdd the soaked chickpeas to a saucepan with enough water to cover them and a pinch of salt, then boil until soft enough to mash easily between two fingers.
Drain the boiled chickpeas in a strainer and let them cool to room temperature before mixing with the vegetables.
Peel and finely chop the onion into small, even pieces.
Deseed and finely chop the tomato so the bowl doesn’t turn watery.
Finely chop the cucumber into pieces roughly the same size as the onion and tomato.
In a large mixing bowl, combine the cooled chickpeas with the chopped onion, tomato, and cucumber.
Drizzle in the tamarind chutney and mint chutney, sprinkle over the chaat masala and red chili powder, then squeeze in the lemon juice.
Toss the mixture gently but thoroughly until every piece of chickpea and vegetable is evenly coated in the chutneys and spices.
Divide the tossed chaat between two bowls and top each with sev, pomegranate seeds, and chopped cilantro.
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