Chana Chaat

1 & ½ cups chickpeas (kabli chanay)
1 teaspoon full salt for boiling chickpeas(chanay ubaltay huay dalain)
2 medium size boiled, peeled and sliced potatoes
5 medium to large tomatoes
small bunch of fresh coriander(hara dhania)
green chilies as per taste(hasb i zaiqa hari mirchain)
onion rings
water saved after boiling chickpeas(ublay huay chanoon ka pani)
1 & ½ tsp mustard seeds (rai )
1 & ½ tsp cumin seeds(safaid/sabat zeera)
1 & tsp red chili powder
salt ¾ tsp but add after tasting
tamarind with added salt(imli)

METHOD:

Boil chickpeas with salt, it took 25 min to cook them in pressure cooker as they were not soaked before.

Put some oil in wok and add mustard seeds and cumin seeds and let them roast a little.

Cut and add tomatoes and let them dissolve in the oil.

Meanwhile put tamarind in microwave for 3 min so that it becomes soft and its easy to get pulp, strain it.

When oil separates add chickpeas and mix well and add chili powder and salt(if needed) and mix.

Add half of tamarind pulp and reduce the flame to low, save rest of tamarind for serving with chana chaat.

Add green chilies, green coriander and potatoes and onions and keep on very low flame. mix it well.

A min or two and it will be ready.

when you leave it for some time, chickpeas and potatoes absorb water and it will become dry and will not be very tasty so when you need to serve; add the saved chickpea water in it and reheat it so that it does lose its moisture and don't become like a dough.

For serving... pour some tamarind pulp on top, crack some papaRi , sweet yogurt and even dahi bara .. can make sweet tamarind chatni with it.

Its a simple but very tasty recipe.