Ingredients

· ½ kg chickpeas

· 2 potatoes

· 6 red chilies

· ½ cup tamarind pulp

· 1 teaspoon coriander

· 2 teaspoon cumin seeds

· 1 teaspoon carom seeds

· 1 tablespoon green chili paste

· Salt to taste

· 1 onion

· 2 tomatoes

· Chopped green chilies

· Coriander leaves

· Mint leaves as required

Method

Beat yogurt with cumin, green chili paste and salt. In a serving bowl spread boiled chickpeas, and top with beaten yogurt. Then, top with boiled potatoes. Now spread tamarind pulp, chopped onion, tomatoes, green chilies, coriander leaves and mint leaves on top. Toast together red chilies, cumin seeds, coriander seeds and carom seeds. Grind finely and sprinkle on top of it and enjoy.