Alloo Cholay

Ingredients

 * 1 cup chickpeas, soaked overnight in plenty of water
 * 6 cups water
 * ½ tsp bicarbonate of soda
 * 1 tsp salt
 * ¼ cup oil
 * 1 tsp chaat masala
 * 1 tsp chilli powder
 * 1 level tsp ground cumin
 * ¼ cup imli ka ras (tamarind juice)
 * 2 large potatoes, boiled, peeled and cubed
 * 1 onion, peeled and thinly sliced
 * 2 medium tomatoes
 * 2 green chillies, chopped

Directions

 * 1) Put the chickpeas in a large heavy-based saucepan, add the water, salt and the bicarbonate of soda and bring to boil.
 * 2) Cover the pan and boil the chickpeas for about 2 hours until they are tender but still retain their shape.
 * 3) This process can be sped up in a pressure cooker.
 * 4) Use half the quantity of water.
 * 5) Once the chickpeas have become tender keep them in the boiled water.
 * 6) It will be used at a later stage.
 * 7) Heat oil in a medium heavy based saucepan over medium heat.
 * 8) Add chaat masala, chilli powder cumin, imli ka ras, potatoes, chickpeas and water.
 * 9) Stir gently until well combined.
 * 10) Cover and cook over low heat for about 5–8 minutes.
 * 11) Transfer to serving dish.
 * 12) Garnish with sliced onions, tomatoes and green chillies.