For the potatoes:2-3 small potatoes, sliced length ways (no need to peel the skin off)
1 tsp whole cumin
1 tsp turmeric powder
1 tsp coriander powder
1 tsp dry mango powder
1 tsp chilli powder (adjust to taste)
2-3 tsp salt (adjust to taste)
3-4 tbsp oil
Heat oil in a pan. When hot, add the cumin and let it cook till it sizzles. Add the potatoes and coat with the oil. Add the rest of the spices and cook on medium to high heat till potatoes are cooked. It takes about 10 minutes. Make sure they don't burn. Turn the heat down if it starts to stick to the bottom of the pan.
For the chickpeas:
1 can chickpeas, drained (or a handful of chickpeas soaked overnight, then boiled till soft)
1 red onion
1 tbsp ginger-garlic paste (or use 1tsp each of chopped fresh ginger and garlic)
2 tomatoes
2 green chilies, chopped
1 tsp whole cumin
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Coriander to garnish
In a hand-held chopper, blitz the onion and tomatoes separately. Keep aside.
Heat oil in a pan on medium to high heat. Add the cumin. Once it starts to sizzle, add the chilies and the ginger-garlic paste. Stir for about 30 seconds then add the onions. Once they start to turn golden, add the tomatoes and cook till the water evaporates. Add the dry spices and salt, and cook for another 2 minutes. Finally, add the chickpeas and mix till they're coated well in the curry.
To serve, place the chickpea curry in a bowl, top with the fries, and garnish with coriander. You can even add a splash of lemon juice. Serve with flat bread or rice.
