2 cups green dhania (coriander) 1 teaspoon green chillies 1 teaspoon lime juice ½ teaspoon jeera powder ½ teaspoon chaat masala ½ teaspoon salt 1 to 2 tablespoon water for grinding or add as required
Method Rinse the coriander leaves well in water and roughly chop them. Take the chopped coriander leaves, chopped green chillies & jeera powder, chaat masala, lime juice and salt in a grinder or blender and make a smooth chutney
½ cup seedless tamarind Soak in 1 cup boiling water When softened, whisk untill smooth. Lastly add a tablespoon of sugar.
Drain a can of chickpeas. Heat 2 tablespoon of olive oil in a non stick pan. Add ½ teaspoon salt ½ teaspoon dhana Jeeru (Cumin) ¾ teaspoon chilli powder ½ teaspoon arad (Turmeric) When spices start sizzling, add chickpeas, stirring well to coat all the chickpeas. Stir fry on low untill chickpeas get abit roasted.
2 potatoes cubed and boiled in salt water. Once potatoes are done add to chickpeas.
A little amli (tamerine) chutney at the bottom of the bowl or platter, then the chickpea and potatoe mix and then dot with amli (tamerine) chutney and Shania chutney, add cubed cucumber or kachoomar and fresh chopped dhania (coriander), then add fried pur and sev (vermicelli), dot with plain yogurt and more dhania (coriander) chutney if you like.
INFO & TIPS
You can add any other chutney or salad items you like.