1) heat kadai and dry roast the channa dhaal untilt hey turn little brown 2) Add little jeera and keep stirring 3) now add the sesame seeds and peanuts followed by mint. 4) roast them until all ingredients are dry. Grind with some salt and keep aside. 5) heat oil in kadai, and splutter the jeera, urid dhaal and mustard seeds 6) Add the curry leave and the spring onions, fry well.follow with garlic. fry unitl brown. 7) Add the potato cubes and fry until coated with oil on all sides. 8) Add required spices, chilli, turmeric, dhania powder. 9) once the masala is coated well ove rthe alloo, sprinkle some water and close the kadai. Allow to cook for 5-7 mins 10) Remove lid allow the water to evaporate and let the aloo start getting little brown 11) Now add the ground mint powder accordingl to taste and colour. Check salt add more if required. Remove from heat, squeeze lemon and serve hot.