01. Soak the chick peas in two cups of water and soak overnight.
02. Drain in the morning and pressure cook for 40 minutes in 2 ½ cups of water.
03. Heat oil in a pan and separately fry the onions, potatoes and bread and keep aside.
04. In the same oil sauté the green chillies and tomatoes. Sprinkle the salt and sugar over it and remove from fire.
05. Heat the remaining ½ cup oil in another pan and splutter the mustard seeds.

06. To this add the remaining sliced onions, sauté till it turns brown and lower the flame. Combine the red chilli powder, coriander powder and turmeric powder in a little water and add the onions.

07. When it fries enough and there’s the whiff of spices in the air, add the chickpeas and remove from fire.
08. Transfer the chickpeas to a flat serving plate and over it, arrange the fried onions, potatoes and bread pieces.
09. Garnish with lemon pieces and coriander leaves and serve hot.