Rinse chickpeas well under running water at least thrice. Soak them in lot of water for at least 6 to 8 hrs or overnight.

Later drain the water and add them to the cooker.

Pour water just enough to cover them or about 1 cup. Cover the pressure cooker.

Pressure cook for 3 to 4 whistles on a medium flame or in the instant pot for 16 minutes. You can even cook in a pot with enough water to cover them. Chana should be soft and cooked well but not mushy.

When the pressure drops, open the cooker and drain off the water. Add it soups, curries, rasam, sambar or make dough.

Cool the chana completely. Add salt, chaat masala and cumin powder

Add tamarind chutney if using. If you do not have tamarind chutney simply squeeze in some lemon juice or make your own following my notes below.

Add chopped onions, chilies, tomatoes and cucumber.

Toss all of these and taste test. Add more spices or chaat masala if required. Optionally you may add green chutney, potatoes (boiled or fried) or even whisked thick curd.

Transfer to serving bowls. Garnish with some sev or mixture or crushed cornflakes. Sprinkle coriander leaves.

Serve chana chaat immediately.