PREPARATION

1. In a bowl, add 200 grams white chickpeas, 500 milliliters water and soak for 3 - 4 hours.

2. In a another bowl, add 60 milliliters butter, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon oregano, 1 teaspoon chilli flakes and mix it well.

3. Take a bread slice and cut it’s edges.

4. Flatten it with the help of a rolling pin.

5. Cut out a circle from it.

6. Spread the prepared butter mixture on it.

7. Place it on a baking cup tray to make a cup.

8. Preheat the oven to 350°F/180°C. Bake for 10 - 15 minutes.

9. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water and cook until you hear 3 - 4 whistles.

10. Open the lid and remove it from heat.

11. Drain the chickpeas.

12. Heat 20 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.

13. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.

14. Add 1 teaspoon green chili, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 - 2 minutes.

15. Now, add 70 grams tomato and saute until it turns soft and pulpy.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon chana masala, 1 teaspoon chaat masala, 1 teaspoon salt and mix it well.

18. Add 100 milliliters water and mix it again.

19. Now, add the boiled chickpeas and mix it well.

20. Cook for 5 - 7 minutes on medium heat.

21. Remove it from heat.

22. Add the cooked chickpeas in prepared baskets.

23. Garnish with coriander and sev.

24. Serve.