Zero-Oil Protein-Filled Pani Waali Chaat

Pressure cook the overnight‑soaked black chickpeas in a pressure cooker for about 15‑20 minutes after the first whistle, or until they are soft but retain their shape.

While the chickpeas are cooking, dice the onion, tomato, and boiled potatoes; chop the green chillies, fresh coriander, and set aside.

In a large mixing bowl combine the cooked chickpeas, diced onion, tomato, boiled potatoes, chopped green chillies, and coriander; add lemon juice, salt, cumin powder, and chat masala, then gently mash everything by hand until the mixture is lightly combined but still retains some texture.

To prepare the spiced water (pani), grind fresh coriander leaves, mint leaves, and the remaining green chilli into a smooth paste using a blender or mortar and pestle.

Transfer the paste to a bowl, add tamarind chutney and enough water to achieve a drinkable consistency, stirring well.

Stir the black salt, cumin powder, coriander powder, additional salt if needed, lemon juice, and ice cubes into the pani; taste and adjust seasoning as desired.

To assemble, place a generous portion of the chana salad into a serving glass, pour the prepared pani over it, and serve immediately while chilled.