Potato And Chickpea Chaat / My Version

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INGREDIENTS

2 potatoes almost soften ( I poped mine in apressure cooker 3 whistles )

1 can chickpea drained and washed Handful kari leaves 1 teaspoon mustard seeds 1 teaspoon jeera seeds Oil 1 teaspoon ginger garlic paste ½ teaspoon ground green chili 1 teaspoon jeera powder 1 teaspoon dhana powder ½ teaspoon haldi Salt 3 tablespoon squeezed lemon juice 1 tablespoon brown sugar Handful chopped dhania (coriander) Aamli sauce : Soak 1 packet aamli in water for atleast an hour . Add more water using a spoon puree it . Take a strainer add the pulp and remove fibres and seeds . In a pot add a dot of oil add ¼ teaspoon ginger garlic paste Add the pulp , Add : 1 teaspoon dhana power ½ teaspoon jeera powder 1 teaspoon chili powder / crushed Salt ¼ teaspoon haldi 2 to 3 tablespoon brown sugar Add more water depending how thick you want , Add more sugar is required . Bring to boil and remover from heat . Freezes well ( always have a batch in the freezer ) Garnish : 1 chopped red onion ( I used normal this time ) Fried pur and crushed small Handful chopped dhania (coriander) Prepared aamli sauce

METHOD

Take the almost soften potato peel and cube them .

In a non stick pan/pot add the oil kari leaves and mustard seeds and jeera seeds and allow the seeds to pop on low flames if you have hing power ( asafetida) add a good pinch add the ginger garlic paste the ground green chili braise until you get the aroma . Add the cubed potatoes the chickpeas and all the remaining spices excluding the lemon and sugar and give it a toss . Allow the potatoes to soften add the lemon and sugar . To serve : Add aamli sauce in a bowl place in the middle of your serving dish . Add the potatoes and chickepeas pour some aamli sauce over add the chopped onions and the pur garnish with dhania (coriander) , Add more aamli sauce and pur as eating. This can be eaten just like this or even with roti .

INFO / TIPS

really tasty BACK TO RECIPE

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