PREPARATION

1. In a bowl, add 180 grams black chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add 1 litre water, 1 teaspoon salt, soaked chickpeas and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. Take a another pressure cooker, add 725 grams potatoes, 1 litre water and cover it with lid.
6. Cook until you hear 3 whistles.
7. Open the lid and remove it from heat.
8. Peel the potatoes and keep aside.
9. Take a pan, add 350 milliliters tamarind extract and stir well.
10. Add 2 tablespoons sugar and mix it well.
11. Bring it to a boil.
12. Add 1/4 teaspoon black salt, 1/4 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon chaat masala, 1/2 teaspoon red chili and mix it well.
13. Bring it to a boil.
14. Add 1/4 teaspoon dry ginger powder and mix it well.
15. Remove it from heat and allow it to cool.
16. Take a pan, add 2 tablespoons cumin seeds and dry roast for 3 - 5 minutes on medium heat or until it turns dark brown in color.
17. Remove it from heat and transfer this into a mortar.
18. Crush them with the help of a pestle and keep aside.
19. In a bowl, add 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon chaat masala and mix it well. Keep aside.
20. Take the boiled potato and cut its sides.
21. Then, cut it into half. (See Video)
22. Now, scoop out the potato to make a bowl of it. (See Video)
23. Sprinkle some roasted cumin powder on it.
24. Fill it halfway with prepared tamarind chutney.
25. Fill the other half with boiled chickpeas.
26. Add some onions and tomato on top of it.
27. Top with prepared tamarind chutney.
28. Sprinkle some prepared salt and roasted cumin powder on it.
29. Garnish with coriander and sev.
30. Serve.