Soak chickpea in water for 8 hours. Then transfer it to the pressure cooker and add salt and water and pressure cook for 10 minutes on medium flame after the first whistle. Switch off the flame and let pressure release automatically.
Heat oil in a karahi and put cumin seeds and when cumin seeds splutter put grated garlic and saute for 2 minutes.
Wash, peel and Chop onion, Tomato, chilli, boiled potato, cucumber and coriander leaves.
Now mix all the chopped vegetables and sauted garlic in boiled chickpea and mix. Add all the dry masale and squeeze lemon juice.
Transfer it in a matki and serve. It's is an ideal Protein rich breakfast or can be eaten as snack.
