500 gatta 1 cup white til ( sesame ) 3 4 tablespoon ghee 1/2 teaspoon salt 1/2 teaspoonjeera( cumin seeds ) 1 teaspoon pepper powder 1/2 cup washed and chopped spinach Oil for deep frying
Wash and chop spinach. Sieve the flour. Then make a dough with ghee, til , atta, salt, pepper , jeera and the chopped spinach. Keep aside for an hour in an airtight container. Heat oil in a kadai and roll out and fry small puris. Serve with spicy chana.
2 tablespoon coconut cream 2 teaspoons sweet papprika ( optional ) 2 teaspoon salt ( or to taste ) 2 tablespoon cooking oil 1 tablespoon chopped coriander leaves for garnishing
1, Place chickpeas in medium bowl, cover with water , soak overnight or 6- 8 hours and pressure cook with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 20 - 25 minutes.
2, Heat oil in large pan , fry chopped onion, stirring, until onion is browned lightly. Add ginger, garlic , spices and seeds, stirring until fragrant.
3, Add roughly chopped tomatoes, coconut cream , salt to taste and cooked chickpeas. Cover with a lid and cook for about 10 minutes or until the gravy is thickened. Sprinkle chopped coriander leaves and serve with til kipuri.