Aloo Chana Chaat for Gol Gappay

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.