•<em>*Soaked Green chana or Brown chana may be used, or a mixture of three varieties of chana may be used if desired</em>
•2-3 nos. Dry red chilis
•½ tbsp Whole coriander seeds
•½ tbsp Jeera
•½ tbsp Pepper corns
•2 tsp Fennel
•¼ tsp Rock Salt
•½ bunch Coriander leaves -wash, chop
•10-12 Mint leaves- wash, chop
•2-3 Green chilies, finely chopped/or to taste
•1 Onion- medium, finely chopped
•1 Tomato - medium, finely chopped
•3 tbsp Raw Mango - grated or finely chopped
•Lemon juice - to taste
•8-10 nos. Papdi Puris - crushed
•Tangy Tamarind & Date chutney- as required
Method
1
Gently roast all the ingredients “B” except the rock salt and grind to a fine powder along with the rock-salt and keep aside (Do not over-roast)
2
Heat oil in a non-stick kadhai, add the jeera, ajwain, sesame seeds, and hing
3
Add the haldi powder and immediately toss in the boiled Kabuli chana (previously soaked and boiled) and the peeled and boiled potatoes which are cut into big cubes
4
Stir on a moderately high flame for a minute or so and keep aside to cool
5
In a mixing bowl add the cooled chana-aloo mixture. Sprinkle the powdered dry masala as per your taste, add the tangy tamarind -date chutney(Recipe follows) as per your taste, mix well
6
Portion out into serving bowls, top with chopped onions, tomatoes, coriander, and mint leaves, sprinkle bits of raw mango, sprinkle some more dry masala powder, squeeze a bit of lemon on top, lastly add the crushed papadi-puris and serve immediately. Beaten curds can also be added as a topping
Chef's Notes
Highlights:
A fiber-rich recipe made of potatoes and chana whereas sesame seeds add protein to the recipe.