Ingredients:
250 gms red chana (red gram or chickpeas); soaked overnight.
3 large potatoes; boiled and diced,
1 tsp rai (mustard seeds),
1/4 tsp heeng (asafoetida),
2 tbsp red chilli powder,
1 1/2 tsp dhania-jeera (coriander-cumin) powder,
Salt to taste,
1/2 tsp chaat masala,
2 tbsp tamarind paste,
1 small tomato chopped,
1 small onion chopped,
Coriander leaves to garnish,
Oil for frying.
Method:
Boil the chana with little salt till it is soft.
Mix 1 tbsp red chilli powder, asafoetida and salt with water to form a thin paste. Heat oil in a pan, add this red chilli paste and then add boiled potatoes, mix well, cover and cook for 2-3 minutes, stirring occasionally.
Heat 2-3 tbsp oil in a pan, add mustard seeds and let them splutter. Then add heeng, 1 tbsp red chilli powder, dhania-jeera powder, mix and add onion, tomato, chana. Then add salt, stir well, cover and cook for 3-4 minutes. Then remove from flame. Mix together chana and potatoes, sprinkle chaat masala, tamarind paste and coriander leaves. Mix and serve.