Masala Chole & Puri (Spicy Chickpeas gravy & Puri)

Chickpeas - Soak 2 cups of White Chickpeas in Water overnight. Wash and pressure cook chickpeas with enough water along with a tsp of Tea Leaves in a pouch, a Bayleaf and a Cinnamon Stick for at least 5-6 whistles.

Make a paste of 3 tbsps of the boiled chickpeas and keep aside. Keep the boiled chickpeas along with the left over water (used to pressure cook the chickpeas) and the boiled chickpeas aside.

Gravy - Heat 2 tbsp of Oil in a pan; and sauté a finely chopped large Onion, 4 slit Green Chillis till golden brown. Add 2 tsp of Ginger Garlic Paste and saute till oil separates. Add ¼ of Turmeric Powder, a tsp of Chilli Powder, 2 tsp of Coriander Powder, 1 tsp of Sugar (optional), Salt to taste and mix well. Add a chopped large Tomato and saute for 5-6 minutes. Now add boiled chickpeas with the left over water, boiled chickpeas paste, 1 tsp of Garam Masala Powder, 2 tbsp of Chole Masala and combine well. Add more water if required, cover cook till the desired consistency is reached. Garnish with chopped coriander leaves and serve hot with puri, roti or bhatura.

Puris - In a wide bowl, mix 1 cup of Wheat Flour, few drops of Ghee and Water, as needed. Knead into soft and yet firm dough. Keep aside covered for 5-10 minutes. Divide the dough into small lemon-sized balls and roll them out into a a thick puri using a rolling pin.

Heat enough oil in a pan for deep-frying the puris. Slowly slide the rolled out puris into the hot oil, press it gently till it puffs up with the steam and turns golden brown. Flip the puri to cook the other side for 15-20 seconds till it turns golden brown. Drain the puris onto an absorbent kitchen towel and serve hot.