PREPARATION

(For Dough)

1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.

2. Rest the dough for 4 hours.

(For Chickpeas)

1. Take a pressure cooker, add 500 grams soaked chickpeas, 850 milliliters water, 1 teaspoon salt and mix it well.

2. Close the lid and cook till you hear 6 - 7 whistles.

3. Open the lid and mix it well.

4. Keep aside.

(For Jaljeera Chutney)

1. In a blender, add all the ingredients and blend it into a smooth paste.

2. Keep aside.

(For Tempering)

1. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 1 teaspoon chaat masala, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon

red chili, 1/4 teaspoon garam masala and stir well.

2. Then, add the cooked chickpeas in it and mix it well.

3. Now, add the prepared chuntey in it and mix it well.

4. Mash the with food masher.

5. Cook for 5 - 7 minutes.

6. Keep aside.

(For Kulcha)

1. Take a ball from dough and flatten it with the help of your fingers.

2. Add some dry fenugreek leaves on it and flatten a little bit.

3. Place it on a hot tawa and cook till it turns golden brown in color.

4. Remove it from tawa and place it on a baking tray.

5. Preheat the oven to 350°F/180°C. Bake for 5 minutes.

6. Remove it from oven and brush it with butter.

7. Add prepared matar in a bowl, garnish with onions, tomato, green chilies, ginger and coriander.

8. Serve hot with prepared kulcha.