Spicy curried chickpeas and fried bread
1)Wash and drain the chickpeas; soak them in water for 6-8hours.
2)Cook the chickpeas in water with bay leaf,in a saucepan till butter soft but not broken. Remove fromheat.
3)Drain the chickpeas; discard the bay leaves, reserving the liquid.
4)Process the tomato, ginger and greenchilies to a smooth puree in a blender.
5)Combine all the dry spices and keepaside.
6)Heat ghee/oil in a sauce pan; add cumin seeds, when they darken a few shades, remove the pan from the heat and add the dry spice mixture, sauté for 1 minute. Bring the pan back to heat. Pour the tomato, ginger and green chili puree over the spice mixture. Add the tomato paste and salt. Cook till ghee/oil separates from the tomato spice mixture. Add the chickpeas and enough reserving water; bring it to a boil, reduce the heat to low, cover and simmer until the gravy reduces to a thick sauce. Sprinkle the finished dish with fresh coriander leaves
1)Combine the flour, salt and bakingsoda.Making a well in the center, add the yogurt and oil. Adding enough water knead the dough until it is smooth and pliable. Cover with a damp cloth and keep it aside for 1-3 hours to rest.
2)Knead the dough again for a few moments and divide it into 15 equal parts; roll out each one on a greased board with the help of a rolling pin, to a circle of about 4 inches in diameter.
3)Heat oil in a deep frying pan or wok carefully slip the breads in hot oil, one at a time. The bread will firstsink to the bottom of the pan but will quickly rise to the surface. Press thebread lightly with the back of a slotted spoon, until it puffs up. When the bread is pale brown from lower side, turn it carefully to other side so that both sides are of same
color; drain on paper towels and keep warmwhile you fry the remaining breads. Serve them with curried chick peas.
By Anand Lila Devi Dasi