PREPARATION

1. In a bowl, add 200 grams chickpeas, 400 milliliters water and soak for 3 - 4 hours.

2. In a mixing bowl, add 250 grams all purpose flour, 30 milliliters ghee, 1 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon baking soda, 100 grams curd and mix it well.

3. Add 50 milliliters water and knead it into a smooth soft dough.

4. Rest the dough for 2 hours.

5. Take a ball from dough and flatten it with the help of a rolling pin.

6. Cut out a circle from it.

7. Place it in a baking tray to make cups.

8. Prick the fork into the cups.

9. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.

10. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water, 1 teaspoon salt, 3 pods cardamom, 4 pods cloves, 1 cinnamon stick, 1 bay leaf, 1 tea bag and cover it with lid.

11. Cook till you hear 4 - 5 whistles.

12. Open the lid and drain the chickpeas. Remove the tea bag from it.

13. Take a pan, add 1 tablespoon pomegranate powder, 1 teaspoon cumin and dry roast for 2 - 3 minutes on medium heat.

14. Remove it from heat and keep aside.

15. In a bowl, add 2 teaspoons red chili, 1 teaspoon coriander seeds, 1 teaspoon cumin powder, 1 teaspoon chana masala powder, 1 teaspoon garam masala, 1 teaspoon dry mango powder and mix it well.

16. Heat 2 tablespoons oil in a heavy skillet, add 1/2 tablespoon ginger garlic paste, 1 teaspoon green chili and saute for 2 - 3 minutes.

17. Then, add the prepared masala in it and mix it well.

18. Add 0 milliliters boiled chickpeas water and stir well.

19. Now, add the cooked chickpeas in it and give it nice stir.

20. Add the roasted cumin and pomegranate and mix it well.

21. Cook for 3 - 5 minutes on medium heat.

22. Take the baked cup and fill it with prepared chickpeas.

23. Garnish with onions, mango pickle and green chili.

24. Serve.