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1
Channa masala: Prepare this in advance. Strain the chickpeas and rinse well with water. In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 15 minutes and turn off the stove.
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2
In a large frying pan, heat ghee on a medium high heat. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
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3
Put in the ginger, garlic and pepper and fry for a few seconds, stirring frequently. Add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled inches.
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4
With a slotted spoon, ladle in the chickpeas. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time. Cool and chill. Reheat on medium heat until hot when ready to serve.
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5
While reheating the Channa masala, dice the potatoes and add to heavy frying pan filled with 1/2 cup vegetable oil heated on medium high heat. Add cumin seed, coriander seeds, green chili, turmeric to the cooking oil and mix thoroughly. Cook potato cubes until golden brown.
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6
In a large bowl, add salt, lime, coriander powder and cilantro. Use slotted spoon to remove potato cubes and place them in the bowl. Mix completely coating all cubes. Transfer to a serving bowl placed along side the Channa masala serving bowl.
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7
Serving: Place all items in serving dishes so guests can mix and match ingredients to suit themselves. All guest start with a few papri chips and then add what they like from the dishes on the table.
