Step-by-step recipe:
▪️Wash 1 cup kala chana (black chickpeas) soak it in water overnight.
▪️Drain the water, rinse chickpeas. Transfer them to a pressure cooker.
▪️Add salt and water. Cover the lid, pressure cook for 4-5 whistles. Let the pressure release naturally.
▪️Once the chickpeas boiled, drain the water and keep aside.
▪️Boil some potatoes and cut them into small cubes. Keep aside.
▪️Heat oil in a pan.
▪️Add 1 tsp cumin seeds and let them splutter.
▪️Add crushed ginger, garlic and green chillies. Saute until the raw smell goes away.
▪️Add chopped onions and sauté until turns translucent.
▪️Add salt, turmeric powder, coriander powder and garam masala powder. Sauté for two minutes.
▪️Add in the boiled chana and mix everything well.
▪️Add the boiled potatoes and mix well. Sauté for two minutes.
▪️Turn off the flame. Add 1 tsp chaat masala, 1 tsp roasted cumin and chilli powder, some chopped coriander leaves and lemon juice. Mix everything well.
▪️Add some chopped onions, chopped cucumber, chopped tomatoes, chopped coriander leaves and chopped green chillies.
▪️Garnish with some sev.
Source: @_thefoodiewiththebook_
