1 cup boiled chickpeas (garbanzo beans, kabuli chana) 3 medium-sized potatoes 1 tbsp shredded ginger 1 tbsp chopped cilantro 2 chopped green chilies, adjust to taste 1/2 tsp black pepper 1 tsp salt 1 tsp lemon juice Oil for shallow frying For Serving 1/4 cup plain yogurt 2 tbsp cilantro chutney 2 tbsp tamarind chutney Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can c
1 cup chickpeas - soaked in water for 8 hours, drained, and pressure cooked for 3 whistles 2 tbsp oil 1/4 cup besan 1 tbsp grated ginger 1 seeded minced green chili 1 1/2 tsp salt 1 tsp black salt 1/2 tsp black pepper 1 tsp roasted cumin powder 1 tsp mango powder 1 tsp garam masala 2 tsp lemon juice 1/4 cup tamarind chutney Heat oil in a saucepan and add besan, stirring until it turns golden brown. Add grated ginger, minced green chili, and cooked chickpeas to the besan. Seas
