1 cup potatoes cut in cubes

1/4 teaspoon yellow food color

2 cups water

1/2 teaspoon chilli powder

1/2 teaspoon chilli flakes

1/2 teaspoon salt

1 tablespoon cumin roasted and crushed

1/2 tablespoon chaat masala

1/2 tablespoon Amchoor/ mango powder

1 1/2 tablespoon lemon juice

1/2 cup water

1/4 cup oil

1 medium onion, chopped finely

10 to 15 curry leaves

3 cups boiled channa/chickpeas

1/2 cup deseeded tomatoes

Fresh coriander

Half cup yoghurt

Half cup pomegranate seeds

Half cup Nimko


Add water to a pan, stir in the yellow color. Then add the potatoes and let them cook for 15 minutes or until tender. Then mix together chilli powder, chilli flakes, salt, cumin, chaat masala, mango powder, lemon juice and water.

In another pan add the oil and onions and fry them till golden brown. Add the curry leaves. then add the spice mixture, cook and then bring to boil. Add the chickpeas, toss well. Then potatoes, tomatoes and coriander and cook for 5 minutes. Then place into dish. Pour whisked yoghurt, sprinkle with nimko, pomegranate and coriander.



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