?Flour (sieved): 200 gms
?Salt: 1/2 teaspoon
?Ghee (melted) or oil: 2 tablespoon
?Water (warm): 100 ml
?Oil: for deep frying
?Dried chickpeas: 200 gms ?
Water: 3 cups
?Bay leaf: 1 ?
Oil: 5 tbsp
?Cinnamon stick: 1
?Black peppercorns: 6 ?
Cardamom seeds: 1/2 teaspoon
?Cumin seeds: 1 tablespoon
?Ginger (chopped): 1 tablespoon
Green chilli (chopped): 1tablespoon
?Turmeric powder: 1/2 teaspoon
?Red chilli powder: 2 teaspoon
Coriander (ground): 1 tablespoon
?Asafoetida powder (hing): 2 ml
?Tomato (chopped): 1 ?
Salt: to taste
?Amchur powder: 1 tablespoon
?Lemon juice: 3 tablespoon
?Fresh coriander (chopped): 3 tablespoon
Place the flour and salt in a mixing bowl and blend well. Drizzle in the ghee or oil and rub it into the flour with your fingertips until thoroughly incorporated. Add water slowly and mix well. Make into a dough and rest for a minimum of half an hour. Make round balls and roll into puris. Heat oil, and fry the puris and remove when golden colour. Serve hot.
Soak dried chickpeas in water for at least nine hours . Boil the chickpeas. When the chickpeas are butter soft but not broken, drain the chickpea, saving the liquid.
Make fresh garam masala by grinding together cinnamon, peppercorns, cardamom seeds, cloves and cumin seeds.
Heat oil in a pan. Add chopped ginger and green chilli and sauté. Add turmeric powder, chilli powder, ground coriander and asafoetida and stir well. Add tomatoes and mix well.
Stir in the salt, drained chickpeas, cooking water, amchur powder and lemon juice. Sprinkle the finished dish with garam masala powder. Garnish with chopped fresh coriander.