Place a steel bowl on the chickpeas in the cooker. Rinse and place a potato inside the bowl. This way, you can cook both together.
Cover the cooker tightly with the lid and pressure cook on medium heat until you hear the hissing sound. Then, lower heat and pressure cook for 10 to 12 whistles.
When the pressure settles down naturally, remove the lid.
Check the potato by piercing it with a knife or fork. It should be tender and the knife should easily pass through it.
Check if the chickpeas are cooked too. It should have a soft melt-in-mouth texture.
Drain the water from the cooked chickpeas. Keep aside.
Once the potato is warm, peel and chop into small cubes.
Beat curd (yogurt) using a spoon or wired whisk until smooth.
Arrange papdis in a shallow bowl or plate.
Top the papdis with boiled potatoes and boiled chickpeas. To know more, swipe up!