Prepping the chutneys (green & sweet) is the most time taking for making chaats and if you have them prepared ahead of time, then dish takes a snap to put together. Oh, the other thing you need to remember is to soak the dried peas or dried chana overnight, so they cook fast. On the show I mentioned earlier, the chef used black chana instead of the traditionally used dried peas (vatana). I tried both and they taste equally good.

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