Step-by-Step Instructions

1. 1.Prepare Chole Masala Puree

   In a grinder, combine chopped tomatoes, onions, green chilies, and ginger. Grind into a smooth puree. Set aside.

2. 2.Sauté Spices for Chole Masala

   Heat 2 tablespoons of oil in a kadai (wok) over medium heat. Add a pinch of asafoetida and 1 teaspoon of cumin seeds. Let them splutter for about 10-15 seconds.

3. 3.Cook Chole Masala Gravy Base

   Pour the prepared tomato-onion puree into the kadai. Cook, stirring occasionally, for 3-4 minutes until the oil starts to separate from the puree.

4. 4.Add Dry Spices to Chole Masala

   Add salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 2 teaspoons of coriander powder to the cooking puree. Mix well and continue to cook for another 2-3 minutes until the spices are well incorporated and the oil separates again.

5. 5.Prepare Lauki Sabzi Base

   In a separate kadai, heat 1 tablespoon of oil over medium heat. Add a pinch of asafoetida and 1 teaspoon of cumin seeds. Let them splutter for about 10-15 seconds.

6. 6.Sauté Onions and Lauki

   Add chopped onions to the kadai and sauté for 1-2 minutes until they turn light golden. Then, add the chopped lauki pieces and mix well.

7. 7.Season Lauki Sabzi

   Add 1/2 teaspoon of turmeric powder and salt to taste to the lauki. Mix thoroughly and cook for 1-2 minutes.

8. 8.Add More Spices to Lauki Sabzi

   Add 1/2 teaspoon of red chili powder and 2 teaspoons of coriander powder to the lauki. Mix well to coat all the pieces.

9. 9.Finish Chole Masala

   Return to the Chole Masala. Add the boiled chickpeas and a little water to achieve desired gravy consistency. Mix well and let it simmer for 2-3 minutes until the flavors meld and the gravy thickens slightly. Garnish with fresh coriander leaves.

10. 10.Cook Lauki Sabzi to Tenderness

    Add a small amount of water to the lauki sabzi to prevent the spices from burning and to help the lauki cook. Cover the kadai and cook for 2-5 minutes, or until the lauki pieces are tender. Garnish with fresh coriander leaves.

11. 11.Roll Rotis

    Take a small portion of the pre-kneaded wheat flour dough. Dust it with dry flour and roll it into a thin, round roti using a rolling pin.

12. 12.Cook Rotis

    Place the rolled roti on a hot tawa (griddle). Cook on both sides until light brown spots appear. Then, transfer the roti to a direct flame on the stove to puff up. Repeat for remaining rotis.

13. 13.Serve the Meal

    Apply ghee on the hot rotis. Arrange the Chole Masala, Lauki Sabzi, rotis, sliced onions, tomatoes, carrots, and a spoonful of pickle on a plate. Serve hot.