Ingredients 

For Masala

¼ cup Ghee

2-3 Green cardamom

10-12 Black peppercorns

1 ¼ tsp Cumin seeds

5 medium size Onion, slice

Salt to taste

2 heaped tsp Coriander powder

2 tsp red chilli powder

¼ tsp Asafoetida

½ tsp Turmeric powder

¼ cup Coriander leaves

Little water

3 medium size tomato, roughly chopped

For Tempering 

2-4 tbsp Ghee

2 Green chillies, chopped

1 inch Ginger, chopped 

2-4 Garlic cloves, chopped

4 cups Black chana, soaked

½ tsp Sugar

Salt to taste

Few fresh tender Fenugreek leaves chopped

1 tsp red chilli powder

A pinch of asafoetida

1 tsp Black pepper powder

Prepared Masala

2-4 cups Water

For Dough 

1 cup Whole wheat flour

Salt to taste

1 tsp Ghee

Water as required

½ tsp Ghee

Oil for frying

For Salad 

1 medium size Onion, slice

1 Medium size Tomato, roughly chopped

2 Green chillies, chopped, (less spicy)

½ Lemon juice

Salt to taste

For Garnish 

Coriander sprig

Pomegranate pearl

Method 

For Masala 

In a large pot, add ghee once it's hot, add green cardamom, black peppercorns, cumin seeds and let it splutter well. 

Add onion and saute until light pink in color. 

Add salt to taste, coriander powder, degi red chilli powder, asafoetida and turmeric powder saute it well. 

Add coriander leaves, little water and cook for 2-4 minutes. 

Add tomato and mix everything well. Cook until the tomatoes are softened. 

Once the ghee is separated from the masala. let  the masala come to room temperature. 

Transfer the masala into the grinder jar and grind it into a smooth paste. Keep it aside for further use. 

For Tempering 

In a large pot, add ghee once it's hot, add green chillies, ginger, garlic and saute it well. 

Add black chana and saute it for a minute. Add sugar, salt to taste and saute it well. 

Cover it with the lid and cook for 5 minutes. 

Add fresh fenugreek leaves, degi red chilli powder, a pinch of asafoetida, black pepper powder and saute it well. 

Add prepared masala and saute on medium flame. 

Add water and mix it well. Cover it with the lid and cook on medium flame. 

Mash a few chana as this helps in thickening the gravy. 

Once it's done switch off the flame and garnish with coriander sprig, pomegranate pearl. 

Serve hot with puri and salad. 

For Dough 

In a parat, add whole wheat flour, salt to taste, ghee, water as required and knead a smooth tight dough. 

Apply ghee and cover it with a damp cloth and keep it aside for further use. 

Pinch a small lemon size ball and roll it into a round shape to slightly thick thickness.

Heat oil in a kadai, once the oil is medium hot fry the puri 

Press until the puri puffs up and splash oil to puff up fully.

Flip over and fry until it turns golden brown.

Remove on an absorbent paper.

For Salad 

In a bowl, add onion, tomato, green chillies, lemon juice, salt to taste and mix well. 

Keep aside for further use.