1: In a pan, add 2 glasses of water and add the potatoes and 1tsp of salt. Let it boil.
2: In a bowl, add boondi and enough water so that all the boondi gets soaked. Water should be Luke warm. Put aside.
3: Once the potatoes are boiled and soft, strain them. Once the boondi has absorbed some water, turned soft and bigger in size, strain out the boondi.
4: Take a bowl, add the yogurt. If yogurt is too thick, add milk bit by bit to make it thinner. Now add the chickpeas, onions and fresh coriander in to the yogurt. Mix well. Add salt, red chilli powder, black pepper powder, cumin powder, add potatoes and mix well.
5: Add boondi and keep on mixing. Garnish with a little bit of fresh coriander. Serve cold.
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