There is no specific season of Chana Chaat in Pakistan, it is available in all seasons, however, it becomes mandatrory during Iftar in Ramadan.
The main ingredient in Chana Chaat is Kabuli Chana, whose name brings to mind the recent tensions between Islamabad and Kabul. However, apart from this dispute, Kabuli Channa is found in large quantities on Pakistani soil.
The Chana is the subject of great controversy in history, having been found in Europe and Asia for the last 800 or a thousand years, and is widely cultivated in both regions, although some archaeologists refer to it as the Mediterranean, Persian and call it the food of Afghanistan.
But apart from this discussion, the Chaat made of Chana is extremely delicious and mouth-watering, which makes it tempting to eat it again and again.
Ingredients of Chana Chaat
Soak 2 cups of lentils in 5 cups of water for 12 hours before licking, and add half a tablespoon of soda.
2 tablespoons tomatoes
A piece of chopped red pepper
A number of red onions
Coriander is a lump
6 tablespoons olive oil
3 tablespoons of lemon juice
Half a cup of apple cider vinegar
A tablespoon of garlic
A tablespoon of finely ground sugar
A tablespoon of crushed cardamom
Half a tablespoon of crushed spices
A tablespoon of crushed cumin
Salt and ground black pepper to taste
Boil the Chana in a pot until the foam comes out and they become soft, then take them out of the water and put them to cool.
Then chop cucumbers, tomatoes, onions and coriander and make a salad or mix them.
Then add olive oil, lemon juice, vinegar, garlic and powdered sugar.
Mix cardamom, cumin, salt, and all the other spices in the Chana, then take a tablespoon of olive oil in a pot and cook the Chana and spices and serve the scrumptious Chana Chaat.
If you have also prepared raita with the help of yoghurt, then add pepper and salt to taste and serve it to make your iftar delicious.