Step-by-Step Instructions

1. 1.Cook the Chickpeas

   Place the overnight-soaked chickpeas in a pressure cooker. Add enough water to cover, along with 1 tsp of salt and 2 black cardamom pods. Pressure cook for 6 whistles until soft. If not using a pressure cooker, boil in a pan with 1/2 tsp of baking soda for 45-60 minutes.

2. 2.Prepare the Masala Base

   While the chickpeas are cooking, heat 4-5 tbsp of oil in a large pan. Add 1 tsp of cumin seeds and 1 tsp of carom seeds, and let them sizzle. Add 4 finely chopped onions and sauté on medium heat for 8-10 minutes until they turn golden brown.

3. 3.Complete the Masala

   Add minced ginger and 4-6 cloves of minced garlic to the onions and cook for one minute. Then, add a 400g tin of chopped tomatoes, mix well, add a splash of water, cover, and let it cook on medium-low heat for 15-20 minutes until the oil separates.

4. 4.Add Spices and Finish Chole

   Add 2 tsp turmeric, 2 tsp chilli powder, 4 tsp coriander powder, and 2 tsp garam masala to the cooked masala. Mix well. Remove half of this masala base and store it for another meal. To the remaining masala in the pan, add the cooked chickpeas along with their cooking water. Add more boiling water if needed for desired consistency. Mash some chickpeas with a potato masher to thicken the gravy. Simmer on medium heat for 30 minutes.

5. 5.Prepare the Roti Dough

   In a large bowl or plate, take the chapati flour (atta). Gradually add water and knead to form a soft, pliable dough. Cover and let it rest for at least 30 minutes.

6. 6.Make the Salad

   Thinly slice cucumbers and red onions into a bowl. Sprinkle with a pinch of chilli powder, salt, and squeeze the juice of half a lemon over them. Toss everything together and set aside.

7. 7.Cook the Rice

   In a pot of boiling water, add washed rice and 1 tbsp of cumin seeds. Cook until the rice is done, then drain.

8. 8.Prepare the Paneer Bhurji

   Heat 2 tbsp of oil in a pan, add 1 tsp of mustard seeds and let them pop. Add 2 finely chopped red onions and cook for 5-6 minutes. Add a packet of chopped spinach, salt, and chilli powder. Cover and cook for 5 minutes until wilted. Increase the heat to dry out excess moisture. Add 1 tsp of turmeric, then crumble in 450g of paneer. Mix well and cook on high heat for 4 minutes.

9. 9.Make the Raita

   In a bowl, place the boondi (gram flour balls). Pour over yogurt, then sprinkle with salt and ground cumin. Mix gently and let it sit for the boondi to soften.

10. 10.Prepare the Pakora Batter

    Roughly blend a handful of soaked, uncooked chickpeas with a little water to make a coarse paste. In a bowl, combine this paste with thinly sliced red onions, 1/2 tsp salt, 1/2 tsp chilli powder, 1/2 tsp chaat masala, and 1 tsp cumin powder. Add a few tablespoons of gram flour and a splash of water to bind everything into a thick batter.

11. 11.Fry the Pakoras

    Heat oil in a kadai or deep pan for frying. Drop small, irregular shapes of the batter into the hot oil. Fry on medium heat, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.

12. 12.Cook the Rotis

    Heat a tawa or flat pan. Take small portions of the rested dough, roll them into balls, dip in dry flour, and roll out into thin circles. Cook on the hot tawa on both sides until small brown spots appear. Then, place it directly on the flame with tongs to puff up. Brush with ghee and place in a casserole to keep warm and soft.

13. 13.Fry the Papadams

    In the same hot oil used for pakoras, quickly fry a few papadams. They cook in about 20 seconds per side. Be careful not to burn them. Drain on paper towels.

14. 14.Garnish and Plate

    Garnish the finished chickpea curry with fresh coriander. Assemble your plate with a portion of each dish: chole, paneer bhurji, cumin rice, salad, raita, pakoras, papadams, and a hot roti.