Spicy Potato and Chana Salad


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A very different and masaledar salad.

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Preparation Time: 
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Makes 6 to 8 servings
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500 gms (1 1/8 lb.) potatoes
150 gms (6 oz.) kabuli chana (white chick peas)
a pinch of baking soda
2 to 3 tbsp fresh pomegranate seeds (anardana)

For The Masala
3 to 4 tsp lemon juice
2 tsp cumin seeds (jeera) powder
2 tsp chaat masala
2 tbsp groundnut oil
1 tbsp chopped coriander (dhania)
salt to taste

For Decoration
2 small onions , sliced
2 medium sized tomatoes , sliced
a few mint leaves (phudina)

  1. Boil the potatoes and cut into small pieces.
  2. Soak the kabuli chana overnight. Next day, cook in pressure cooker with soda bi-carb. Drain when tender.
  3. Mix the lemon juice, cumin powder, chaat masala, groundnut oil, coriander and salt.
  4. Add the potatoes and kabuli chana and mix well.
  5. Sprinkle pomegranate seeds on top. Surround with tomato and onion slices. Decorate with mint leaves.
  6. Serve cold.
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