As children, we were super excited when mom made poori (puffed flatbread in oil) and white chickpeas curry. It was even more so when it was spicy potato curry instead of the chickpeas.
Today, when I decided to make the chickpeas curry, I also added finely chopped potatoes and a few green chillies. That gave it the ‘best of both worlds’ flavour and made the presentation extremely spicy!
The preparation is simple. Take two handfuls of chickpeas and soak in water for three to four hours after adding a teaspoon of baking soda. Boil in pressure cooker for only one whistle and keep aside.
In a pan, add three to four chopped onions, two chopped tomatoes, six to seven chopped garlic cloves, a finger length of ginger (chopped) and two to three green chillies and fry in three tablespoons oil. Also add a teaspoon of red chilli powder, half teaspoon each of turmeric powder, coriander powder and cumin powder. Fry for a few minutes and then add a teaspoon of mango powder. Stir and add 500 ml water, a finely-chopped potato, cover and leave to simmer for 15 minutes. Sprinkle coriander leaves before serving.
For the poori, make the dough with equal quantities of wheat flour and all purpose flour and leave aside for 2 hours. Make pooris just before serving by rolling into a flatbread shape and deep fryinfg!
This dish is so popular, it is the most sought after on weekends when many families in my native Punjab step out for breakfast at the local roadside dhaba.