Soak chickpeas overnight.
Next day wash them. Pressure cook them with salt for 3-4 whistles.Let it cool and release pressure. Chickpeas must not be overcooked

Take out the chickpeas from water. Let it cool down little. Then add salt, turmeric powder,red chilli powder, curry powder, garam masala and few drops of oil. Toss and mix. The masala coats nicely on the chickpeas.
Now keep these chickpeas in fridge for 3-4 hours at least. After resting deep fry the masala chickpeas till crispy and golden.

Next fry curry leaves, fresh green chillies and cloves of garlic. Add all, sprinkle chaat masala and toss mix.

Upon resting the dough becomes soft. Knead it once again.
Then roll a medium thick roti. Poke with a fork so that it doesn't puff up while frying.

Prepare katori first later fry the chickpeas.
So in a parath put maida, salt and mix. Add oil and give a nice moyen.
Then add water gradually and knead a semi soft dough.
Cover and let it rest for 15 minutes.

Now take a katori and grease it. Place it on the roti. Cover roti from all sides. Remove the extra sides.

Next heat oil, place the katori for frying in medium hot oil. As it gets fried the dough will leave the steel katori. Remove that.

Next fry the karori from all sides till it is crispy and golden brown.

Now time to assemble...
Take the katori, put the fried masala chickpeas and serve with chai or any drink of your choice.

So have the chickpeas and the katori too...
You can make different katoris for everyone...