Tumbler Poori Channa

For the Channa Masala, Soak One Tumbler of Kabuli Channa overnight.

WaterChana Dal

For the Poori Dough, add all the ingredients and knead for 8-10 minutes or until a smooth and supple dough forms. Cover with a wet cloth and let it rest for 30 minutes

Wheat FlourRavaSaltSugarWaterCurd

Pressure cook the soaked channa on a medium heat for 4-5 whistles or until cooked through and soft (5 minutes)

WaterTea bags

In a kadhai/wok, pour the ghee and add the whole spices, letting them splutter. Add in the finely chopped onions and saute until light golden brown. Add in the ginger garlic paste and tomato, and saute on a medium flame for 3-4 minutes or until mushy (Pour in some water if required). Add in all the powder spices and cook on a medium flame until fragrant and the raw flavour disappears.

GheeAjwainCuminCinnamonGreen CardamomBlack CardamomClovesBay LeavesOnionGreen ChilliGinger Garlic PasteTomatoKashmiri Red Chilli PowderCoriander PowderChaat Masala PowderChanna Masala

Pour in water and bring to a boil. Let it cook for 8-10 minutes or until the gravy thickens. Add the cooked and drained channa to the gravy and let it cook for 3 minutes on a medium flame. Finish the gravy with the finely chopped capsicum and coriander leaves.

WaterKasuri MethiGreen CapsicumCoriander Leaves

For the poori, separate it into small pedas (to your desired size) and roll into small chapathis, making sure not to roll it too thin and not too thick. Deep fry on a medium flame until puffed up and cooked through. Serve hot.

Oil