Add diluted red chilli powder, turmeric powder and coriander powder. Stir for 2 - 3 minutes and water dries up.
Add cooked channa, adjust salt to taste and 1 cup ( 100 ml ) water. Mix all the ingredients well, add garam masala powder, cover with a lid and cook on a low - medium heat for 15 minutes until the gravy thickens and fragrant. Switch off the heat.
Add diluted coconut milk. Mix it well. Serve with Rotis / Idiyappam / Appam ....
How to make Triangular & Layered Parathas ?
Roll out each ball into a thick flat round ( approximately 6 inches in diameter ).
Apply little oil / ghee, sprinkle a little flour and fold it into semicircle.
Again apply oil / ghee and flour. Fold this semicircle into half to represent 1/4 of a circle ( the shape will approximately be like a triangle ).
Sprinkle sufficient flour on this and roll it carefully to form a normal size paratha in triangular shape ( Cut and size to form triangle if it is not shaped properly during rolling ).
Heat griddle / frying pan and apply little oil / ghee. Put the paratha on it. Cook by adding oil / ghee around the edges.
Turn and fry the other side by applying oil / ghee ( adjust heat low to medium and do not cook on high heat. Approximate frying time 3 - 5 minutes for each paratha ).
When brown patches appear on both sides ( also it will puff slightly ), remove from the griddle / frying pan and serve hot with any Mughlai / North Indian dishes / Dal etc of your choice.