Chickpea Curry with Deep Fried Indian Breads/Poori Chhole

     
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Traditionally,  the utensils used in Indian Cooking were mainly Iron and Copper as they provided health benefits in abundance.
         I love using Cast Iron Utensils even though they are considered Old fashioned   since they are powerhouse of nutrition.It's a good conductor of heat and helps in evenly distributing heat.
       Cooking can be done with very less oil since it is almost non stick.
            It helps in raising Haemoglobin level.
What else do we need?

                        Even when it's use is highly recommended, there are certain restrictions attached to it.
               We should not cook sour or acidic food as it might react with iron .
            It attracts rust so always put a film of oil on it before storing it.
                 Never store fluids in iron vessels as it might lead to rust.
        After cooking , transfer the food to some other vessel for the same reason.Now that's my take on it....what is your's???

So, I usually make this Chickpea Curry in Iron Vessel. It doesn't only give it a nice color but also add to it's nutritional value.

Ingredients : 

500 gms Chickpea 

1 tsp. Salt 

1/2 tsp Red chilli powder 

1 / 2 tsp Turmeric powder 

1 / 2 tsp  Cumin Seeds 

1 / 2 tsp  Amchoor Powder 

1 inch Ginger's julienes 

2 Green chillies (slit lengthwise )

2 Onions ( sliced )

2 Tomatoes  (chopped )

2 k tbsp Oil

Dry masalas to be ground into fine powder:

4-5 Dry Red Chillies

2 tsp Cumin seeds 

2 Bay leaves

2-3 Cloves

2 Black Cardamom

1 tsp Black Pepper corns

                            Directions :
1 : Dry roast all the masalas in a pan. Cool it and grind it into fine powder.
2 : Soak chickpeas overnight or for atleast 8 hours.
3: Drain and then pressure cook chickpeas with salt in around 8 cups water for half an hour.
4: In a thick bottomed vessel,  heat oil.

5 : Add cumin seeds to it.

6 :Add sliced onions,cook till its golden brown in color. 

7 : Add tomatoes and cook till it leaves oil. 

8 : Add red chilli powder, turmeric powder and channe. 

9 : Now add ginger julienes, slit green chillies, Amchoor and roasted and ground powder.

10 : Cook on slow flame for around 15 minutes and  Garnish with chopped coriander leaves and ginger julienes.

 11: Serve with Poori or Bhature.

Poori dough:
Ingredients : 
Whole wheat flour 2 cups
Water 1 cup
A pinch of Salt
1/4 tsp Carom seeds  (ajwain)

Directions : 
1 : Take wheat flour in a shallow bottom vessel .
2 : Add Wheat flour in it and add rest of the ingredients. 
3 : Knead it into a hard dough.
4: Keep it in refrigerator fot half an hour.
5:Divide it into small balls and roll it into medium size discs with a rolling pin.
6: Deep fry them into hot oil.