North Indian classic packed with flavour.
Cook soaked chickpeas with the tea bag and salt for 5 whistles until tender. Discard the tea bag.
Sauté onions until brown, add tomato puree and chana masala. Cook until thick, then fold in chickpeas with a cup of cooking liquid.
Mix maida, yogurt and a pinch of salt. Knead into a soft dough. Rest covered for at least 2 hours.
Roll into oval discs and slide into hot oil. Press gently — they will puff up in seconds. Drain and serve immediately.
Crispy, golden & perfect South Indian delight.
Tangy, aromatic & perfect for every day.
Steamed rice cakes with lentil soup.
