Wash and soak Kabuli chana for 4-6 hours or preferably overnight.

Drain water and pressure cook the chana up to 3 whistles.

In another pan heat oil. Add cumin seeds, asafoetida, and ginger chili paste. Saute till the raw smell goes away.

Add tomato puree and cook. Add all the dry spice powder and ½ cup of water. Cook covered till the oil seperates.

Add boiled chole and 1 cup of water. Cook covered on simmer for 10 minutes. Add chopped coriander leaves.

For making Puri, take whole wheat flour in a mixing bowl. Add salt and knead a soft but a little hard dough. Cover and keep. aside for 20 minutes.

Knead the dough well and divide the dough into 15 to 16 portions.

Roll the dough with little oil into Puri.

Now fry these Puri in the hot oil till the Puri turns golden brown on both sides.

When done, serve hot alongside chole with slices of lemon and onions and cucumber slices, and chili for a tangy bite!