Soak chick peas overnight. Boil with salt and soda-bicarbonate until tender. Drain. Mix lemon juice, cumin powder, red chili powder, chaat masala and groundnut oil. In a glass bowl, mix the potatoes, chick peas and the pomegranate (anar). Pour the dressing and toss. Adjust the seasoning. Arrange the onions and tomatoes on the sides of the bowl, put chick peas and potatoes and sprinkle them with min leaves. Serve cold.
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