Ingredients

• 1.5 cups - chickpeas
• 1 tsp - bicarbonate of soda
• 1 - tea bag
• 2 tbsp - coriander seeds
• 1 tbsp - cumin seeds
• 1 tsp - red chilli powder
• 2 tsp - pomegranate seeds, ground
• 2 tbsp - mango powder
• 2 tsp - garam masala
• salt to taste
• 2 - potatoes, cut into fingers, fried
• 2-inch piece - ginger, julienned and fried
• 1/2 cup - vegetable oil
• 2 - green chillies
• 1 - dry red chilli, chopped
• 1 - onion, cut into rings

How to Make Sookhe Kabuli Chane

• Soak the chickpeas overnight with bicarbonate of soda.
• Next morning, boil the chickpeas with the tea bag in plenty of water, on low heat, till tender and the water nearly dries up. Discard the tea bag.
• Add all the dry spices, salt, fried potato fingers and ginger. Toss well.
• Heat the oil in a pan.
• Add the chickpea mixture and toss on low heat for about 10 minutes.
• Serve hot garnished with green chillies, dry red chillies, and onion rings.