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Method:
Wash, drain and boil the matki until tender. Drain and set aside.
In
one-cup water, dissolve the black masala, garam masala and chilli powder;
heat the oil in a large deep saucepan and add the ginger-garlic paste.
Stir-fry for one minute.
Add the masala mixture and potatoes. Stir-fry
till the oil separates. Add the boiled matki and the remaining cup of
water. Bring to a boil and simmer on low heat for 10 to 15 minutes.
Add
the lemon juice and salt and keep hot. In each of potato wafers, first
place 1tbsp of poha chivda at the bottom and top this with a tablespoon
of farsan. Pour a ladle of missal over this.
Garnish with the onions and
coriander leaves.
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