Soak chickpeas and yellow dry peas(matar) overnight or 6-8 hours and pressure cook.
Boil potato,peel and deep fry in oil until golden brown in colour. Keep aside.
In kadhai add heat oil,do tempering of cumin seeds, cinnamon stick, cloves, cardamom, add & saute onion till brown. Add and saute tomato pieces, till tomatoes become soft and oil leaves sides. Add turmeric powder,red chilli powder, garam masala, coriander powder, aamchur powder,salt, mix well.
Add cooked chickpeas and yellow peas, mix well. Add 3/4 cup water and fried potatoes. Simmer till thick gravy is formed.
Serve Hot Delicious Ghungni/ Chole Matar Chaat garnishing with mixture of finely chopped tomatoes onions, finely chopped coriander leaves and slice of lemon.
