Ingredients:

Chickpeas (kabuli chana) 1½ cups / 250 gm
Bicarbonate of soda 1 tsp / 6 gm
Tea bag 1
Coriander (dhaniya) seeds 2 tbsp / 12 gm
Cumin (jeera) seeds 1 tbsp / 6 gm
Red chili powder 1 tsp / 2 gm
Pomegranate seeds (anar dana), ground 2 tsp/ 4 gm
Mango powder (amchur) 2 tbsp / 8 gm
Garam masala 2tsp / 4 gm
Salt to taste
Potatoes, cut into fingers, fried 2
Ginger (adrak), 2”piece, julienned, fried 2
Vegetable oil ½ cup / 100 ml
Green chillies 2
Dry red chillies (sookhi lal mirch), chopped 1
Onions, cut into rings 1

Method:

Soak the chickpeas overnight with bicarbonate of soda.Next morning,boil the chickpeas with the tea bag in plenty of water, on low heat, till tender and the water nearly dries up. Discard the tea bag. Add all the dry spices,salt, fried potato fingers,and ginger; toss well. Heat the oil in a pan; add the chickpea mixture,and toss on low heat for about 10 minutes.Serve hot garnished with green chillies, dry red chilies, and onions rings.

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