- 1cup chickpeas, soaked overnight in plenty of
Put the chick peas in a large heavy-based saucepan, add the water,
salt and the bicarbonate of soda and bring to boil. Cover the
pan and boil the chick peas for about 2 hours until they are tender but
still retain their shape. This process can be speeded up in a pressure
cooker. Use half the quantity of water. (Follow the manufacturer's
instructions for timing.) Once the chick peas have become
tender keep them in the boiled water. It will be used at a later stage.
2. Heat oil in a medium heavy based saucepan over medium heat. Add chaat masala, chilli powder cumin, imli ka ras, potatoes, chickpeas and water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes.
3. Transfer to serving dish. Garnish with sliced onions, tomatoes and green chillies.