Chana Masala:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
• Add the tomato puree, chana masala powder, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the oil separates from the masala.
• Add the boiled chickpeas and mix well. Cook for another 5-7 minutes, allowing the flavors to blend. Adjust the consistency by adding water if needed.
• Garnish with fresh coriander leaves and turn off the heat. Chana Masala is ready to be served.

Poori:

• In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth dough. The dough should be firm and pliable.
• Divide the dough into small balls and roll them into circular discs of about 4-5 inches in diameter.
• Heat oil in a deep frying pan or kadai over medium heat.
• Carefully slide the pooris into the hot oil and fry them until they puff up and turn golden brown. Flip them once to ensure even cooking.
• Remove the pooris from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.