Add baking soda to the channe and soak for at least 3-4 hours.
Cook channe in fresh water with tea leaves and 1 tbsp salt.
Remove tea leaves and excess water. Add cumin, coriander, garam masala, black pepper, pomegranate seeds, 1 tbsp salt to the channe. Mix well together.
Heat the oil, add ginger, stir a few times, until slightly brown.
Add green chillies and stir a few times.
Add the channa mixture and potatoes and stir continuously till well mixed and slightly fried.
Serve hot, garnished with the lemon quarters.
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Key Ingredients: chickpeas, tea, baking soda, ginger, salt, green chillies, potatoes, coriander powder, cumin seeds, garam masala, black pepper, pomegranate, vegetable oil, lemon