Potato and chickpea delight (Aloo Kabli)

ingredients

serves: 2 - 4

300 g Potatoes, boiled, peeled, diced
1 cup (150 g) 5 oz Chickpeas (kabuli chana), soaked overnight
1 tsp (2 g) Mango powder (amchur)
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (4 g) Black salt (kala namak)
1/2 tsp Red chilli powder
1/2 tsp (2 1/2 ml) Lemon (nimbu) juice Salt to taste

for the garnish:

1 tbsp (24 g) Ginger (adrak), julienned
1 tbsp Green chillies, finely sliced Lemon, cut into wedges

method

1. Drain the chickpeas and pressure cook with 2 cups water for about 10 minutes or till soft. Drain and keep aside.

2. Mix all the ingredients thoroughly in a bowl.

3. Serve cold garnished with ginger, green chillies, and lemon wedges.