1

To prepare Spicy Chickpeas Aloo Salad Chaat Recipe, we need soak the chickpeas overnight and keep it ready. 

2

In a pressure cooker, add the chana and water and pressure cook for 6 whistles on medium flame, reduce the flame and continue to cook for 15 more minutes. Turn off the flame. 

3

Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside. 

4

In the same pressure cooker boil the Aloo for at least 3 whistle, once doen peel the skin off and cut them into cubes. 

5

In a mixing bowl, combine the kala chana, onion, tomato, green chilli, aloo, black salt, pepper powder, chaat masala and lemon juice. 

6

Garnish it with fresh coriander leaves and serve immediately.

7

Serve Spicy Chickpeas Aloo Salad Chaat Recipe with Indian Style Beetroot Soup Recipe and Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs for a hearty dinner.

8

You can also serve this salad recipe with Masala Chai Recipe - Indian Spiced Tea or a Carrot Amla Pomegranate Juice Recipe during evening.

To Make Sprouts:

Soak the dry Chickpeas overnight or for 7-8 hours.

Once they are soaked, drain the water and tie them in a clean damp cotton cloth.

Place this cloth with chickpeas in a slotted plate/bowl or sprout box and keep the container in a warm place for about 24 to 36 hours. (This time depends on the quality of chickpea you choose and the temperature and humidity of your kitchen).

Sprinkle water every 4 to 5 hours at regular intervals until sprouted.

Note:

Though I have used boiled sprouts, you can also use the sprouts as it is without cooking.