250 gms black chana soaked
overnight and boiled till tender reserve stock 1/2 cup
1/2 bunch mint leaves chopped
1/4 bunch coriander leaves chopped
1 tsp salt
1/2 cup tamarind water
1 tbsp cummin powder
2 potatoes boiled and diced
1 tbsp red chilly powder
1 tsp chaat masala
instructions
To the boiled chanas add
salt, cummin powder, red chilly powder and half of the mint leaves. Then set
aside for 1 hour. Add the remaining ingredients and the reserved stock. Toss
well and serve.
