Garbanzo beans - 1 can (or 2 c soaked and boiled if using fresh)
Potatoes - 2 russet
Onions - 1 chopped
Tomatoes - 1 chopped
Ginger Garlic Paste - 1/2 Tbsp
Chaat Masala - 1/2 tsp
Tamarind Chutney
Mint Chutney
Pani Puris
Cilantro
Salt
Oil
Yogurt
Sev, for garnish
Prepare the chana, and drain.
Potatoes - boil for 25-30 minutes in a pot with water up to 1 inch above the potatoes. They're ready when they can be pierced easily with a fork. Peel and dice.
Heat oil in large pan over medium heat. Saute the onions, tomatoes, and ginger garlic paste for 2 minutes. Can also add green chilis at this step.
Add the boiled chana, potatoes, chaat masala, cilantro,
salt and chutneys to taste and cook for 3-4 more minutes.
Prepare gol gappay with pani puri, potato mixture inside, topped with more chutneys, yogurt, and sev.
