PREPARATION

(For Oil Free Chana Masala)

1. In a bowl, add 200 grams white chickpeas and 800 milliliters water.
2. Soak for overnight.
3. In a pressure cooker, add soaked chickpeas, 1 tea bag, 1 bay leaf, 2 pods green cardamom, 2 pods cloves, 1 tablespoon ginger, 150 grams onions, 1 teaspoon salt and 1 litre water.
4. Cover it with lid and pressure cook for 2 whistles.
5. Remove the lid, teabag, bay leaf and keep aside.
6. In a wok, add 1/8 teaspoon asafoetida, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon fennel powder, 1 teaspoon pomegranate powder,  and 1 teaspoon garam masala.
7. Mix all the spices well.
8. Now, add the cooked chickpeas in it and give it a nice stir.
9. Then, add 1 green chilli, 1 tablespoon ginger, 1 tablespoon lemon juice, 1 tablespoon dry fenugreek leaves and mix well.
10. Cover it with lid and cook for 5-7 minutes.
11. Remove the lid and give it a nice stir.
12. Now, add 1 tablespoon coriander and stir again.
13. Remove the pan from heat. Keep aside.

(For Kulcha)

1. In a mixing bowl, add 1 teaspoon yeast, 2 teaspoons sugar, 100 milliliters warm water and mix them well.
2. Rest for 5 minutes.
3. In the same bowl, add 250 grams all purpose flour, 1/2 teaspoon salt, 80 grams curd and 1 tablespoon oil.
4. Knead it into a dough and rest for 2 hours.
5. Take a small ball from dough, sprinkle some nigella seeds and coriander.
6. Press the dough and flatten it with the help of a roller.
7. Transfer it into a baking tray.
8. Preheat the oven to 350°F/180°C. Bake for about 10-12 minutes.
9. Remove it from oven.
10. Add the oil free chana masala and kulcha in a serving dish.
11. Garnish it with ginger.
12. Serve hot.