For the Chickpeas

• In a small vessel, bring the water to a boil over high heat. 
• Once the water is boiling, add the dry black chickpeas and salt. 
• Let it boil for 4-5 minutes on high heat. 
• After that, switch off the heat and line a bowl with a kitchen napkin. 
• Strain the chickpeas and transfer them to the lined kitchen towel. 
• Cover them properly to retain moisture. 
• Leave them aside for at least 8 hours in a dark place to retain warmth so that the skin can rupture slightly and the insides can become a little moist. 
• After 8 hours, you will see that they look exactly as they did when you started.
• Take a few and place them on a flat surface. 
• Use a flat, heavy object like a pestle or a rolling pin to smash one chana at a time.
• Once done, take a handful of smashed chana and place them in a strainer. 
• Fry them in small batches until they turn crisp and golden. 
• Once the bubbling recedes, remove the chana jor and place them on a paper towel to absorb any excess oil.
• The chana jor is now fried and ready.

For the spice mix

• In a blender jar, add black salt, chaat masala, dry mango powder, red chili powder, and roasted cumin seeds. 
• Blend to make a fine powder.

How to make chaat

• Add the fried chana jor to a bowl. 
• Add 1½ teaspoons of the spice mix we just prepared. 
• Toss to ensure each chana is coated in the spice mix. 
• Add some finely chopped onion, green chili, coriander, and a squeeze of lemon. 
• Give it a good stir. Toss well. 
• Just before serving, add some chopped tomatoes. 
• Mix and serve in a paper cone, just like the classic way. 
• Finish with a squeeze of lemon and a sprinkle of coriander (dhaniya).
• Our Chana Jor Garam is ready to serve.