Loading...

Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. Drain and rinse the soaked chickpeas.

Transfer the soaked chickpeas to a pressure cooker. Add enough fresh water to cover the chickpeas by about 1 inch. Cook on high pressure for 15-20 minutes, or until the chickpeas are tender but still hold their shape. Alternatively, boil in a pot for 45-60 minutes.

Once cooked, drain the chickpeas thoroughly. Transfer them to a mixing bowl.

Add salt, red chili powder (or paprika), and mustard oil to the drained chickpeas. Mix well to ensure all chickpeas are evenly coated.

To make the chickpeas crispy: If using an air fryer, preheat to 375°F (190°C). Spread the seasoned chickpeas in a single layer and air fry for 15-20 minutes, shaking the basket every 5 minutes, until super crispy. If pan-frying, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, for 15-20 minutes until golden brown and crispy.

Once the chickpeas are crispy, transfer them back to a clean mixing bowl. Add the finely chopped red onion, chopped green chilies, and fresh chopped cilantro.

Pour the tamarind water over the ingredients and sprinkle with cumin powder.

Mix all the ingredients thoroughly with a spoon until well combined. Serve immediately and enjoy your High Protein Chole Chaat!


Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. Drain and rinse the soaked chickpeas.

Transfer the soaked chickpeas to a pressure cooker. Add enough fresh water to cover the chickpeas by about 1 inch. Cook on high pressure for 15-20 minutes, or until the chickpeas are tender but still hold their shape. Alternatively, boil in a pot for 45-60 minutes.

Once cooked, drain the chickpeas thoroughly. Transfer them to a mixing bowl.

Add salt, red chili powder (or paprika), and mustard oil to the drained chickpeas. Mix well to ensure all chickpeas are evenly coated.

To make the chickpeas crispy: If using an air fryer, preheat to 375°F (190°C). Spread the seasoned chickpeas in a single layer and air fry for 15-20 minutes, shaking the basket every 5 minutes, until super crispy. If pan-frying, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, for 15-20 minutes until golden brown and crispy.

Once the chickpeas are crispy, transfer them back to a clean mixing bowl. Add the finely chopped red onion, chopped green chilies, and fresh chopped cilantro.

Pour the tamarind water over the ingredients and sprinkle with cumin powder.

Mix all the ingredients thoroughly with a spoon until well combined. Serve immediately and enjoy your High Protein Chole Chaat!
