Step-by-Step Instructions

1. 1.Soak and Boil Chickpeas & Potatoes

   Take 1 cup of chickpeas and soak them in water for 7-8 hours or overnight. Drain the soaked chickpeas and add them to a pressure cooker. Add 1 teaspoon of salt and water until the chickpeas are submerged. Add 3 medium potatoes to the cooker. Close the lid and cook for 1 whistle on high flame, then 4 whistles on low flame. Once cooked, release the steam, remove the potatoes, and rinse them in cold water. Keep the boiled chickpeas aside with their water.

2. 2.Prepare Puri Dough

   In a large brass plate or mixing bowl, add 2 cups of wheat flour. Add 1/2 teaspoon of salt, 1/2 teaspoon of crushed carom seeds (ajwain), 1 tablespoon of kasuri methi, 1 tablespoon of ghee, and 1 tablespoon of powdered sugar. Mix all the dry ingredients well. Gradually add water and knead into a slightly firm yet soft dough. Apply a little oil or ghee on top of the dough, cover it, and let it rest for at least 30 minutes while you prepare the sabzi.

3. 3.Prepare Gravy Paste

   Peel the boiled potatoes. In a blender, combine 1 chopped tomato, 1/4 cup peanuts, 1 green chili, 1 peeled boiled potato (from the ones boiled with chickpeas), 1/2 cup curd, 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1/2 teaspoon garam masala, and 1 teaspoon Kashmiri red chili powder. Blend until you get a smooth, fine paste.

4. 4.Cook the Chana Sabzi Gravy

   Heat 2 tablespoons of mustard oil in a pan until it is smoking hot. Reduce the flame and add 1 teaspoon cumin seeds, 1 teaspoon crushed coriander seeds, and 1 bay leaf. Sauté for a few seconds until fragrant. Add the blended gravy paste to the pan. Stir well, cover, and cook on low flame for 5 minutes until the oil starts to separate. Stir again, then add 1 cup of the reserved chickpea water to adjust consistency. Cover and cook for another 5 minutes.

5. 5.Combine Chana Sabzi Ingredients

   After the gravy has cooked, add the diced boiled potatoes and the boiled chickpeas to the pan. Mix everything thoroughly. Cover and let it simmer on low flame for 4-5 minutes to allow the flavors to meld. Finally, garnish with 1 tablespoon of kasuri methi (or fresh coriander if available) and mix.

6. 6.Roll and Fry Puris

   Uncover the puri dough and knead it once more. Divide the dough into small, equal-sized portions (loiyas). Roll each loiya into a small, round puri using a rolling pin. Heat oil for deep frying in a separate pan. To check if the oil is hot enough, drop a tiny piece of dough; it should immediately rise to the surface. Gently slide 3-4 rolled puris into the hot oil. Fry until they puff up and turn golden brown on both sides. Remove with a slotted spoon and place on a plate.

7. 7.Serve Puri and Chana Sabzi

   Serve the hot, fluffy puris with the flavorful chana sabzi. Enjoy your meal!