PREPARATION

(For Chana Masala)
1. In a mixing bowl, add 300 grams chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 900 milliliters water, 1 tea bag, 1/4 teaspoon cloves, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 7 - 8 whistles.
4. Open the lid and remove the tea bag from it.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters oil in a heavy skillet, add 1 cinnamon stick, 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir for 1 - 2 minutes.
7. Then, add 1 green chili, 130 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 200 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon dry mango powder, 1/2 teaspoon cumin powder and mix it well.
11. Now, add the boiled chickpeas in it and mix it well.
12. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
15. Remove it from heat and keep aside.

(For Pudina Puri)
1. In a blender, add 10 grams mint leaves, 2 green chili, 1/2 teaspoon cumin, 70 milliliters water and blend it into a paste.
2. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 30 milliliters oil, blended mint puree and mix it well.
3. Add 120 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 30 minutes.
5. Take a ball from dough and flatten it with the help of a rolling pin.
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve hot with prepared chana.