Special dahi chana chaat & chana storage method By Food Fusion (Ramzan Special Recipe)

Here’s a **Special Dahi Chana Chaat** recipe inspired by **Food Fusion**, perfect for Ramzan or any time you want a refreshing, tangy, and protein-packed snack. I’ll also include a **chana storage method** to help you keep cooked chickpeas fresh and ready to use!

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### **Ingredients:**

#### **For Dahi Chana Chaat:**
- 2 cups boiled chickpeas (kabuli chana)
- 1 cup plain yogurt (whisked until smooth)
- 1 small onion (finely chopped)
- 1 small tomato (finely chopped)
- 1 small cucumber (finely chopped)
- 1-2 green chilies (finely chopped, optional)
- 1/4 cup fresh coriander leaves (chopped)
- 1/4 cup fresh mint leaves (chopped)
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- 1/2 tsp red chili powder
- 1/2 tsp black salt (kala namak)
- Salt to taste
- 1 tbsp tamarind chutney (optional, for sweetness)
- 1 tbsp green chutney (optional, for tanginess)
- Sev or fried noodles (for garnish)
- Pomegranate seeds (for garnish, optional)

#### **For Chana Storage:**
- Cooked chickpeas (cooled completely)
- Airtight containers or zip-lock bags
- Water (optional, for freezing)

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### **Instructions:**

#### **1. Prepare the Dahi Chana Chaat:**
1. In a large mixing bowl, add boiled chickpeas, chopped onion, tomato, cucumber, green chilies, coriander leaves, and mint leaves.
2. Add roasted cumin powder, chaat masala, red chili powder, black salt, and regular salt. Mix well.
3. Add whisked yogurt and mix gently to coat everything evenly. Adjust seasoning to taste.
4. If using, drizzle tamarind chutney and green chutney over the chaat for extra flavor.
5. Transfer the chaat to a serving dish and garnish with **sev**, pomegranate seeds, and a sprinkle of chaat masala.
6. Serve immediately and enjoy the refreshing flavors!

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#### **2. Chana Storage Method:**

**For Refrigeration:**
1. Allow the cooked chickpeas to cool completely.
2. Store them in an **airtight container** in the refrigerator for up to **3-4 days**.
3. If storing in water, ensure the chickpeas are fully submerged to keep them moist.

**For Freezing:**
1. Drain the cooked chickpeas and let them cool completely.
2. Spread them in a single layer on a baking sheet and freeze for **1-2 hours** (this prevents them from clumping together).
3. Transfer the frozen chickpeas to a **zip-lock bag** or airtight container.
4. Store in the freezer for up to **2-3 months**.
5. To use, thaw them in the refrigerator overnight or reheat directly in a pan or microwave.

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### **Tips for Perfect Dahi Chana Chaat:**
- Use fresh, boiled chickpeas for the best texture. Canned chickpeas can also be used if drained and rinsed well.
- Adjust the spice levels according to your preference.
- Add a squeeze of lemon juice for extra tanginess.
- Garnish with your favorite toppings like chopped nuts or boiled potatoes for added flavor.

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This **Dahi Chana Chaat** is a perfect Iftar snack during Ramzan, as it’s light, refreshing, and packed with protein. The storage method ensures you always have cooked chickpeas ready for quick meals. Let me know if you need further assistance! 😊