200g kabuli chana
1/2 tsp garam masala
1/2 tsp chili powder
1 tsp aam chur
1 tsp coriander seeds
1 bunch cilantro, chopped
2 onions, chopped
Oil for frying
Salt to taste
500g maida (all-purpose) flour
25g baking powder
Soak the chana overnight and boil until tender.
Make a paste of ginger, garlic, and coriander seeds and keep aside.
Heat oil in a pan, fry onions, garam masala until brown, add ground paste and fry for few minutes.
Then add soaked chana, salt, chili powder, some water and cook until the gravy thickens. Later add aam chur powder, chopped cilantro and fry for 2 minutes. Remove and keep aside.
Sieve the maida flour, add ghee, yogurt, baking powder and knead to a smooth dough. Cover with a muslin cloth and keep aside for overnight.
Make small balls from the dough, roll into thick puris and fry in oil on both sides until golden brown.
Serve with the above prepared curry.