Soak raw brown chickpeas (kala chana) in enough water for 8 hours or overnight. Next day drain the water and rinse the chickpeas.

Then boil chickpeas in enough water until soft. Cover and cook for 15-20 minutes on medium flame. You can use pressure cooker to cook Kala chana.

When the chickpeas are cooked, drain the water and keep the chickpeas aside in a large bowl.

Now add chopped tomato, onion, green chillies, coriander and mint leaves.

Then add chaat masala, black salt, cumin powder, red chili powder and salt. Toss to combine everything and then squeeze in the fresh lemon juice.

Serve Kala Chana Chaat for breakfast, snack or lunch.