Instructions

1. In a pan, heat the oil and add the cumin seeds and asafoetida - let them splutter.
2. Add gram flour, turmeric and ginger garlic paste and fry until the oil oozes out on the sides, taking care not to burn the gram flour.
3. Add the chickpeas, salt, black pepper, dry mango powder, chaat masala and tomato purée and cook until the mixture is cooked properly.
4. Garnish with coriander leaves.