Soak and Cook Chickpeas:

• Soak chickpeas overnight in a bowl of water.

• In the morning, bring the chickpeas to a boil until softened. Drain some of the water, leaving about half in the pot.

Boil Eggs and Potato:

• Boil 3 eggs and 1 large russet potato.

• Once cooled, peel the potato and chop into cubes.

• Peel and slice the boiled eggs.

Prepare Vegetables:

• Dice one yellow onion, one red onion, and the 4 green chili peppers.

Cook Onions:

• Add vegetable oil to the bottom of a pot on medium heat.

• Once heated, add the diced yellow onions and cook until softened.

Add Chickpeas:

• Add the chickpeas with the reserved water to the pot with the onions.

• Add the Shaan Chana Chaat Seasoning Mix and half a tablespoon of turmeric.

• Stir well.

Boil and Add Vegetables:

• Turn the stove to high heat and let the mixture come to a boil with the lid on the pot.

• Add the diced red onions, green chili peppers, and cubed potatoes.

• Stir gently to avoid breaking the potatoes.

Add Tamarind (Optional):

• Add the tamarind sauce or seedless tamarind pieces and stir gently.

• Reduce the heat to low.

Final Touches:

• Add a pinch of salt if needed.

• Gently add the sliced eggs, pushing them into the chickpea mixture.

• Add the freshly cut coriander and mix gently.

Serve:

• Serve hot in small bowls as a snack or use the mix to fill pani puri cups for a delicious treat.