Chili Garlic Vinegar Chickpeas with Crispy Potato Strips

• 2 teaspoons oil ↔ Replace
• 1/2 teaspoon mustard seeds ↔ Replace
• 1/2 teaspoon cumin seeds ↔ Replace
• 1/4 cup chopped onion ↔ Replace
• 1 tablespoon minced garlic ↔ Replace
• 1 tablespoon minced ginger ↔ Replace
• 2 green chilies (sliced) ↔ Replace
• 1/2 teaspoon black pepper ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/2 cup water ↔ Replace
• 15 ounce can chickpeas (or 1 1/2 cups cooked or use other beans) ↔ Replace
• 1 tablespoon white vinegar ↔ Replace
• 1/2 teaspoon Kashmiri chili powder ↔ Replace
• chopped cilantro (for garnish) ↔ Replace
• 3 russet potatoes (scrubbed and sliced into thin strips slightly thicker than julienned) ↔ Replace
• 2 teaspoons oil ↔ Replace
• 2 teaspoons cornstarch ↔ Replace
• salt and black pepper (to taste) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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