PREPARATION

1. Take a pressure cooker, add 200 grams soaked chickpeas, 1 litre water, 1 tea bag, 1 bay leaf, 4 pods cloves, 1 pod black cardamom, 2 pods green cardamom, 1 cinnamon stick, 1 teaspoon salt and cover it with lid.

2. Cook till you hear 4 whistles.

3. Remove it from heat.

4. Heat 40 grams ghee in a heavy skillet, add 1 teaspoon caraway seeds, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.

5. Then, add 280 grams onions and fry till translucent.

6. Now, add 100 grams tomato puree, 1 tablespoon green chili and mix it well.

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

8. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon dry mango powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

9. Then, add 240 grams paneer and mix it well.

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

11. Now, add the cooked chickpeas and mix it well.

12. Cook for another 5 - 7 minutes on medium heat.

13. Remove it from heat.

14. Take a deep pan, add 800 milliliters water, 350 grams beetroot and bring it to a boil.

15. Boil for 8 - 10 minutes on medium heat.

16. Transfer this into a blender and blend it into a smooth paste.

17. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds and mix it well.

18. Then, add the blended puree in it and knead it into a smooth soft dough.

19. Rest the dough for 20 minutes.

20. Brush some oil on roti board.

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

22. Heat sufficient oil in a heavy skillet and deep fry these until it turns crispy.

23. Remove it from heat and drain it on an absorbent paper.

24. Serve hot with prepared paneer chana masala.