First we will make our chana jor, for that wash and soak the black gram overnight. Discard the water and wash the chana in fresh water.
Pressure cook the chana using ¾ cup of water and ½ tsp of salt for 4-5 whistles. We don’t want the chana to be too mushy. They should be just soft.
Remove any extra water and air dry the cooked chana under a fan for half hour.
Now using a flat bottomed bowl, press 3-4 chanas till they flatten out. Do this for all. You can use a rolling pin if that suits you batter. I prefer this method but it takes some time.
Now spread the flattened chana in trays or thalis and let them dry under the fan for at least 3-4 hours.
After this roast them slightly in the oven till they become crisp. I roasted them at 100 degree Celsius for 10 minutes. Your chana jor garam is ready. You can store this in an airtight container for at least 1 month and eat it as it is as well. It tastes great. (You can do this roasting Process in a heavy bottomed pan also, over low heat)
To prepare the chaat, take a big bowl. Add the chana jor garam, onions, tomatoes, green chilies, coriander, and all the spices. Toss everything together nicely. Serve immediately.
