• 200 g boondi, soaked in hot water about 30 minutes before adding
• 500 g chick peas, soaked overnight and then boiled in ½ tsp bicarbonate of soda
• 2 medium potatoes, peeled, chopped into small squares and boiled
• 2 tbsp pomegranate
• 100 g papri
• 1 large onion, chopped finely
• 1 ½ cloves of garlic, pureed
• 4-5 thin green chillis, chopped finely
• ½ bunch of coriander, chopped finely
• 10-12 mint leaves, chopped finely
• 450 g natural yoghurt, whipped with 1 tsp sugar and 1 tsp salt
• 2-3 tsp chaat masala
• 1 tbsp tamarind paste
• 1 tsp cumin, dry roasted
• salt to taste

Mix the boiled chickpeas, boiled potatoes, soaked (and squeezed) boodi and pomegranate in a bowl.

Whip yoghurt in another bowl add chaat masala, salt, sugar, onions and garlic. Pour this over the chickpeas and top with coriander, mint green chilli and stir.

To serve, crush over papri, dry roasted cumin and tamarind paste – enjoy cool yet with warm chickpeas and potatoes!.

by Pak101.com (few years ago!) / 1279 views