Chany or pathoray

INGREDIENTS
For the chany
1 cup chick peas (Kabuli chana), soaked overnight
1/2 teaspoon cumin seeds (jeera)
1 onion finely chopped
12 mm. (1/2?) piece ginger, grated
2 cloves garlic, grated
2 teaspoons chana masala
2 teaspoons chilli powder
2 teaspoons amchur (dry mango-powder)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seeds (zera) power
2 tablespoons oil
salt to taste
For the bhatooray:
1/2 cup plain flour
1/2 cup potato, boiled and grated
11/2 teaspoons oil
salt to taste
oil for deep frying
For Garnishing:
1 onion, sliced
4 lemon wedges

PREPACATION
For the:chany
Pressure cook the chick peas for 3 whistles until they are soft . Drain and keep aside.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and saute till the onion is golden brown.
Add the chany masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and saute for another minute.
Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside
For the bhatooray: