Full Blog Post
In a cast iron skillet, brown:
½ cup cooked chickpeas
2 T red chile
When the chickpeas are cool, add them to:
½ cup boiled potatoes, diced
¼ cup red onion, diced
¼ cup garlic scapes, sliced
¼ cup sliced almonds
½ tsp turmeric
½ tsp cumin (or a bit more)
½ tsp chile powder
½ tsp amchur
2 cup puffed rice
1 cup sev
½ cup chopped chive blossoms
Top with yoghurt, tamarind chutney and cilantro/mint chutney
