Chole Chaat

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles

2 tablespoons of oil

1/4 cup of besan (gram flour)

1 tablespoon of grated ginger

1 minced green chili, seeds removed

1 1/2 teaspoons of salt

1 teaspoon of black salt

1/2 teaspoon of black pepper

1 teaspoon of roasted cumin powder

1 teaspoon of mango powder

1 teaspoon of garam masala

2 teaspoons of lemon juice

1/4 cup of tamarind chutney

Heat oil in a saucepan and add the besan, stirring until it becomes golden brown.

Add the grated ginger, minced green chili, and cooked chickpeas to the besan mixture.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and add 1/2 cup of water.

Lightly mash the chickpeas and let the mixture simmer on low heat for 10-15 minutes.

Remove from heat and mix in garam masala and lemon juice. Let it sit for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve alongside toasted bread slices, French bread, or crispy potato wedges.