Braise chopped onions in Ghee/Oil, add in the Ginger/ Garlic Paste and add in chopped potatoes, chicken stock and water. Close lid and let it cook.

Once Potatoes are soft, mash till saucy. Add in all the spices and then empty brine out of chickpeas and let it cook for another 5 mins, add another 1/2 cup water.

Once all infused, mash the chickpeas roughly with the back of spoon and serve on a Puri.

To add spice, add a bit of Spicy Green Chutney or even Jalapeño Sauce.