Dried chickpeas boiled until tender then tossed with raw onion, green chilli, grated coconut, lemon and coriander — the simplest street snack of Telangana sold at railway stations and bus stands. The chickpeas are boiled fresh each morning and the tossing is done in front of the customer.
Soak chickpeas overnight: Soak dried chickpeas in plenty of water overnight. They will double in size.
Boil until tender: Drain and boil in fresh water with salt for 25 to 30 minutes (or pressure cook for 4 to 5 whistles) until completely tender. The chickpeas should be cooked through — soft when pressed but not falling apart.
Drain: Drain the boiled chickpeas. The residual heat will be used for the final tossing — serve hot.
Add onion: Add the very finely chopped raw onion to the hot chickpeas. Toss.
Add green chilli: Add chopped green chilli. Toss.
Add fresh coconut: Add freshly grated coconut. Toss — the coconut sticks to the warm chickpeas.
Add coriander: Add fresh coriander. Toss.
Add lemon juice: Squeeze lemon juice generously over the chickpea mixture.
Add spices: Add red chilli powder, chaat masala and black salt. Toss vigorously so all seasonings are distributed.
Serve immediately in paper cones or small bowls: The guggillu is best when the chickpeas are still warm from boiling, contrasting with the cool, crunchy raw onion and coconut.
Note: Senagala Guggillu (senagala = chickpeas, guggillu = boiled whole pulses in Telugu) is one of the most common railway station and bus stand foods across Telangana — sold from large pots by vendors who keep the freshly boiled chickpeas warm throughout the day and toss individual portions to order. The freshly grated coconut is the specifically Telangana element — distinguishing this version from the North Indian chana chaat which does not typically use coconut.