Jain chole puri (chickpea curry with fried puffed whole wheat flat bread)

Ingredients

• 1 cup kabuli - chole channa (soak overnight in plenty of water)
• 1/4 cup Channa dal (used for extra gravy and health benefit)
• Handfull of whole garam masala ( black pepper,bay leaves, cinnamon stick, few cloves, cardamon big or small)

For Gravy:

• 1 cup Tomato Puree / crushed tomatoes
• 1 teaspoonginger-chilli paste ( avoid ginger if making pure jain)
• 1/2 teaspoon. garam masala2 tsp. chole masala
• 1 teaspoon. coriander seed powder
• 1/2 teaspoon. chilli powder
• 1/4 teaspoon. turmeric powder
• 1 teaspoon Amchur Powder (dry mango pwd) or lemon juice
• 1/2 cup water in which channa was boiled

For Tempering:

• 3 tablespoon . oil
• 1/2 teaspoon . cumin seeds
• 1 1/2 tablespoon yogurt
• 1 tablespoon half-n-half
• 2 teaspoonn Kasoori Methi (dried methi leaves)
• 3-4 pinches asafoetida powder
• salt to taste
• 1/2 teaspoonn sugar / jaggery

For Garnishing:

• 1 tablespoon Chopped Cilantro / Coriander leaves

2)For puri:

• 1 cup Whole wheat flour
• 1 teaspoonsoil salt
• 2 teaspoonsoil for the dough
• 1/2 cup milk / yogurt and water (use accordingly just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.... adding milk or yogurt makes the puri soft)
• Canola Oil for frying.