First, soak the white chickpeas in water for 4-5 hours. Once they are soaked and have expanded, place them in a pressure cooker to boil. Tie some tea leaves in a small cloth and add it to the cooker along with salt, then cook the chickpeas.

Gather all the whole spices and grind them together in a blender to make a powder.

Grind the onions, tomatoes, ginger, garlic, and green chilies together. In a hot pan, sauté the onions first, then add and sauté the tomatoes.

Add the boiled chickpeas to the pan. Add salt and turmeric to taste, mix well, then add the ground spice powder.

To make the kulche dough, place the all-purpose flour in a large bowl. Add a little salt, powdered sugar, butter, and yogurt, then mix in the baking soda and baking powder. Knead to form a dough. (You can use ghee instead of butter if you prefer.)

Once the dough is ready, cover it with a cloth and let it rest for 2 hours. After resting, divide the dough into small balls. Roll out each ball as shown in the picture. Brush water on one side of the dough, sprinkle nigella seeds and cilantro on top, then roll it out again.

Place the rolled dough on a hot griddle and cook on both sides until golden brown.