Baghary Cholay

INGREDIENTS

Chick Peas (soaked overnight, boiled next morning) 250 gm
Potatoes 2 cubed and boiled
Onion (chopped) ½ cup
Curry Leaves 25
Khatai Powder 1 tbsp
Chat Masala 1 tbsp
Salt 1 ½ tsp
Chili Powder 1 ½ tsp
Cumin (roasted and crushed) 1 tbsp

METHOD
In a bowl, mix together all the dry spices with half cup water into a thick paste. Heat half cup oil add chopped onion ½ cup, fry till light golden. Add curry leaves, then the mixed spices paste. Fry for 5 minutes, add boiled chic piece, boiled potatoes. Lastly add chopped coriander, green chilies and remove.