Wash the cucumbers thoroughly and dice them into small, even cubes, leaving the skin on for extra crunch and texture.

Dice the tomato into cubes roughly the same size as the cucumber so every bite blends evenly.

Finely chop the onion and green chili, mincing the chili small so its heat spreads evenly through the salad.

Roughly chop the fresh coriander leaves, discarding any thick stems.

Combine the diced cucumber, tomato, onion, and green chili in a large mixing bowl, then scatter the chopped coriander over the top.

Squeeze the lemon juice into a small bowl and whisk in the roasted cumin powder, chaat masala, and salt until fully combined.

Pour the dressing over the vegetables and toss gently until every piece is evenly coated.

Let the salad rest at room temperature so the flavors meld and the vegetables release their juices, forming a light dressing at the bottom of the bowl.