2 teaspoons black tea leaves tied up in cheesecloth (or 1 black tea bag)
1 teaspoon amchoor powder
Salt to taste
Coriander and julienned ginger to garnish
2 cups whole wheat flour
1 teaspoon salt
1/4 cup vegetable oil
3/4 cup of water, or more to form dough
More flour for dusting
Vegetable/canola oil for frying
In a pot, heat ghee on medium-high. Add onions, ginger, and garlic, and sauté until softened and fragrant. Then add pureed tomatoes, and cook until mixture deepens in colour, and ghee begins to separate from mixture (approximately 10-12 minutes).
Add garam masala, ajwain, red chili powder, turmeric, and green chilis. Sauté for 15-20 seconds to warm up spices. Add chickpeas, water, tea bag, and salt to taste. Cook on medium heat until mixture thickens, and you are left with a rich gravy that can be scooped up. Remove tea bag. Stir in amchoor powder. Transfer to a serving bowl and garnish with coriander and ginger. Enjoy! :)
In a bowl, mix together flour, salt, and vegetable oil. Gradually add water until a soft dough forms. Set aside to rest for 15-20 minutes.
Heat oil in a deep pan. Lightly flour work surface. Pinch off golf ball sized pieces of dough, and roll out until thin and circular (approximately 20 centimeters in diameter). When oil is hot (375 degrees), slowly lay the poori into the oil.
Using a large flat slotted spoon, press on the middle of the poori, pushing it deeper into the oil. This will encourage the poori to puff up. Alternatively, use the spoon to splash the surrounding hot oil onto the poori.
Be very careful and cautious when working with hot oil. Cook for 20-30 seconds on each side, and then drain on paper towel. Serve hot with Chana Masala. Enjoy!