First, add the prepared spice bundle to the Kabuli chana (chickpeas) in the pressure cooker, along with salt and baking soda, and cook for 3 to 4 whistles.

Now, add oil and butter to a pan, then add cumin seeds and asafoetida. First, sauté the onions, and then add the garlic, ginger, and green chilies and sauté them as well.

Now, add the tomato gravy and salt, and sauté the mixture.

Now, add all the spices and sauté the mixture.

Now, add the steamed chickpeas along with their water and let it cook until the oil separates.

Now, at the time of serving, add butter to a pan, then add asafoetida, chili powder, ginger, and green chilies, and pour this mixture over the dish.

To make kulchas, keep all the ingredients ready and knead the dough until it is extremely soft.

And let it rest, covered, for 25 to 30 minutes.Now, add butter to the kulcha dough, mix and knead it well, then shape it into balls; roll them out into an elongated oval shape, sprinkle coriander leaves on top, and keep them ready.

Now, roast all the kulchas on the tawa and sprinkle a little water around them so that they turn out wonderfully soft.

And just like that, our kulchas are ready.