• 500 grams potatoes
  
• 150 grams chickpeas (Kabuli chana)
  
• 1 pinch soda bi-carb
  
• 2 to 3 tablespoons fresh pomegranate seeds
  

For the Dressing

• 3 to 4 teaspoons lemon juice
  
• 2 teaspoons cumin powder
  
• 2 teaspoons chaat masala
  
• 2 tablespoons groundnut oil
  
• 1 tablespoon chopped coriander
  
• Salt to taste.

For Decoration:

• 2 small onions (sliced)
  
• 2 medium sized
• tomatoes (sliced)
  
• Few mint leaves

Method:

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