Ingredients:

• 1.5 cups – Chickpeas
• 1 tsp – bicarbonate of soda
• 1 – tea bag
• 2 tbsp – Coriander seeds
• 1 tbsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 2 tsp – Pomegranate seeds, ground
• 2 tbsp – Mango powder
• 2 tsp – Garam Masala
• salt to taste
• 2 – potatoes, cut into fingers, fried
• 2-inch piece – ginger, julienned and fried
• 1/2 cup – vegetable oil
• 2 – Green chillies
• 1 – dry red chilli, chopped
• 1 – onion, cut into rings

Method:

1. Soak the chickpeas overnight with bicarbonate of soda.
2. 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.
3. Add all the dry spices, salt, fried potato fingers and ginger. Toss well.
4. Heat the oil in a pan.
5. Add the chickpea mixture and toss on low heat for about 10 minutes.
6. Serve hot garnished with green chillies, dry red chillies, and onion rings.

Recipe courtesy of IBNS