Soak chickpea in water for 4 hours and then pressure cook till 5 minutes after the first whistle. Switch off the flame and let pressure release automatically.

Peel, Wash and chop potato, tomato, onion, green chilli.

Place white chickpea in a serving bowl. Add chopped vegetables. Squeeze a lemon and sprinkle chaat masala, salt and black pepper powder. Mix.

Serve garnished with chopped coriander leaves.