1/2 kg chickpeas washed and soaked for 1/2 day or overnight
1 teaspoon turmeric / 2 teaspoons salt
2 large onions chopped fine
1 tablespoon ginger/garlic paste
2 tomatoes chopped
1 tablespoon coriander/cumin powder
1 level tablespoon red chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon pepper powder
a pinch of chat masala, mango powder, black salt
1 tablespoon oil / 2 teaspoons butter
1 kg potatoes boiled and mashed
salt to taste
Pressure cook the chickpeas with turmeric and salt in its soaking water. Add more water as required. Heat the oil and fry the onions. Add the ginger garlic paste next and allow to cook for 2 minutes. Add the other powders one by one and then add the chopped tomatoes. When done add 1/2 a cup of water and allow to simmer. Add it to the boiled chickpeas and simmer for another 15 minutes so that the masalas are well absorbed. Garnish with chopped coriander.
shape the mashed potato into small rounds and shalow fry with the butter.
Place 3 patties in a plate. Pour the chickpeas on top. Serve with sliced lime and chopped raw onions and a green chilli.
300 GMS PLAIN FLOUR
1/2 TEASPOON ONION SEEDS
A BIT OF CRACKED PEPPER
SALT TO TASTE
1/2 TEASPOON BAKING POWDER
Make a firm dough with the above ingredients and shape into little roundels. Flatten them into thin rounds with a rolling pin. Heat the oil and fry. As these pooris are very delicate ....heat the oil to smoking and lower the flame to start frying. Its important to keep the oil at one temperature so either roll out all before you start.....or have one person roll and another fry.