Producer: Mehak Pal Editor: Nisha Dubey
Toss canned chickpeas in a blend of chaat masala, roasted cumin powder, chilli powder, and a squeeze of fresh lemon juice. Roast them in the oven until crisp, and serve with diced onions, tomatoes, and chopped cilantro.
Prepare a spiced potato and pea filling by sautéing onions, ginger, and garlic with boiled potatoes and peas. Fill the mixture in whole wheat pastry dough and bake until golden and crispy.
Combine diced mango with finely chopped red onions, jalapeños, fresh cilantro, lime juice, and a pinch of salt. Mix it well and let the flavours meld together. Serve alongside homemade baked tortilla chips.