What You Need:
- Split Bengal gram or chickpeas soaked - 3/4 cup
- Ginger - 1-inch piece
- Garlic - 2 to 3 cloves
- Salt to taste
- Coriander powder - 1 tablespoon
- Cumin powder - 1 tablespoon
- Red chilli powder - 1 tablespoon
- Turmeric powder - 1/4 teaspoon
- Dried mango powder - 1/4 teaspoon
- Cumin seeds - 1 tablespoon
- Dried pomegranate seeds - 1(1/2)tablespoons
- Oil - 1(1/2)tablespoons
- Chillies, slit - 2 green
- Tomato, quartered - 1 medium
- Garam masala powder - 1/2 tablespoon
- Whole-wheat flour - 1 cup
- Semolina - 2 tablespoons
- Salt to taste
- Oil for deep frying
- Ask a parent or adult to help you with this recipe.
- Pound the ginger and garlic to a fine paste.
- Drain the split Bengal gram, add 2 1/2 cups of water and salt to taste and cook till done. Drain and reserve the cooking liquid.
- Mix together the coriander, cumin, red chilli, turmeric and dried mango powders. Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder.
- Heat 1 tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly.
- Add the mixed spice powder and stir-fry for half a minute.
- Stir in 1/4 cup of the reserved cooking liquid and cook for 2 minutes.
- Add the cooked grams, salt and 1/2 cup of the reserved cooking liquid and cook on a high heat for 3 to 4 minutes, stirring occasionally. Top it with the tomato and sprinkle garam masala powder, roasted pomegranate seeds and cumin powder.
- Heat the remaining oil and pour over the prepared grams.
- Stir well and adjust the seasoning.
- For the puris, knead the flour and semolina with salt and enough water to a semi-soft dough. Cover with a damp cloth and rest for 1/2 hour. Divide into 12 equal portions and roll out each portion into a puri.
- Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden. Drain on absorbent paper.
- Serve hot with the channa.
Chickpeas are one of the most used ingredients in various cuisines. The chickpea originated in the Middle East about 7500 years ago. It was first cultivated in about 3000BC and was popular among the ancient Romans, Greeks and Egyptians. It was not until the 16th Century that the chickpea was brought to other parts of the world by Spanish explorers. Today, chickpeas are popular among all parts of the world, more so in North Africa, Spain and India.