If not using leftover potatoes, slice them then steam or boil until tender.
Mix all the scramble ingredients into a smooth batter - the gram flour, curry powder, kala namak, salt, water and oil. The mixture needs to rest/soak for a bit, so it is important to make it before you start the frying. (see notes)
In a large frying pan, heat up 2 tbsp oil, then add finely chopped onions.
Cook until translucent, then add the sliced potatoes onto the base of the pan. Fry on one side until crusty and golden, then turn them over. (See notes)
Add the chanterelles and garlic and keep frying, until chanterelles have shrunk down and any liquid they might release has evaporated.
Season with salt and pepper.
Pour in the scramble mix, fry for another 2 minutes. Then scramble, careful not to mash up the potatoes. Fry and mix occasionally until all the scramble has firmed up, and maybe even browned a bit.
For serving, mix in the chopped parsley.
Gram flour scramble: You might know that raw pulses like chickpeas, lentils or soy beans and are not very well digestible. The same is true for flours made from them. They have a distinctively unpleasant, raw-beany taste. Soaking the gram flour (chickpea flour) reduces the cooking time necessary for the scramble to be done through and remove the raw taste. Soaking the scramble batter for a while also thickens the mixture, producing the desired final texture. Kala namak:So-called ‘black salt’, also known by it’s foreign name kala namak, is a natural salt with a strong smell of sulphur because of additional minerals mixed into the salt matrix. It is very potent and even when used in very small amounts lends dishes an egg-like aroma. In vegan cooking, it is commonly used to flavour vegan omelette, scrambled ‘egg’, mayonnaise and even vegan cheese. Kala namak is still hard to find in supermarkets, but your chances are better in ethnic or health food shops. A small pack or jar will last you quite a long time.Frying potatoes:For this dish, you want the potatoes to be fried to get a nice crust. It is essential that the slices of potato are in direct contact with the base of the pan. If the onions are in between the potatoes and the pan, the potatoes won’t get brown and crusty. Instead of just tossing the potatoes into the pan, either shove all the onions to one side of the pan first, or add the potato slices in one by one, making sure they are in full contact with the pan. That saves you the hassle of trying to divide the onions from the potatoes later.After turning the potatoes over, the chanterelle mushrooms can be added. While the mushrooms are cooked, the potatoes continue to fry on the other side.