1 cup kabuli chana (soaked overnight and boiled with 4 cups water)
Â¼ kg boiled peeled and chopped potatoes
salt to taste
½ tsp cardamom powder
3 tsp oil
2 tsp chaat masala powder
½ inch piece of ginger
4 green chillies
A handful of mint and coriander leaves
Heat oil, fry ginger and green chillies for a minute. Add chaat masala and cardamom powder, fry for a minute, and then add the chana with the stock.
Bring it to a boil; add potatoes, salt, chopped mint and coriander.
Simmer for ten minutes.
Serve hot with a sprinkle of chopped mint leaves on top.