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  • 2, 15-ounce cans of chickpeas
  • 1 large potato
  • 2 tablespoons cilantro (coriander) leaves
  • 1 green chili
  • 2 tablespoons chat Masala
  • 3 tablespoons imli (tamarind) chutney
  • 1/4 medium onion
  • 1 medium tomato
  • Salt to taste


  • Boil the potato until it is soft. Skin and cube. Drain and wash the chickpeas. Dice onion, tomato, green chilies, and cilantro leaves.
  • Add all ingredients to a large bowl and mix thoroughly. Add more chat masala or imli chutney to taste
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