Soak the chickpeas overnight. Boil the soak peas and set aside.
Roast the Papad on a non-stick pan and when it’s hot roll them with a rolling pin and make the Tacos. Do this slowly. Set aside.
In a wok heat oil and add cumin seeds, chopped onions and stir to make the onions soft. Add the boiler chickpeas and stir well. Add turmeric powder, red chilli powder, Chana Masala, salt and stir well. Add little water and cover to cook dry. Once done, set aside. Add lime juice and set aside.
Now take the mint leaves and put in a blender. Add salt and purée. Add the purée to the yoghurt and mix well
Plate the Papad Tacos, add the Chana and pour the Mint yoghurt dip onto it. Enjoy the Tacos having a zing.
