Ingredients:
Chickpeas – 1 1/2 cups
Bicarbonate of Soda – 1 tsp
Tea Bag – 1
Coriander Seeds – 2 tbsp
Cumin Seeds – 1 tbsp
Red Chilli Powder – 1 tsp
Pomegranate Seeds – 2 tsp, ground
Mango Powder – 2 tbsp
Garam Masala – 2 tsp
Salt to taste
Potatoes – 2, cut into fingers, fried
Ginger – 1, 2 inch piece, julienned and fried
Vegetable Oil – 1/2 cup
Green Chillies – 2
Dry Red Chillies – 1, chopped
Onions – 1, 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.
3. Discard the tea bag.
4. Add all the dry spices, salt, fried potato fingers and ginger, toss well.
5. Heat the oil in a pan.
6. Add the chickpea mixture and toss on low heat for about 10 minutes.
7. Serve hot garnished with green chillies, dry red chillies, and onion rings.
