2 cups all-purpose flour (maida)
1 pouch yeast
1 cup yogurt
2 tbsp vegetable oil
1 small can garbanzo beans
½ tsp ginger paste
½ tsp garlic powder
1 tsp cumin seeds
2 tbsp oil
2 tbsp coriander leaves
6-7 mint leaves
½ tsp turmeric powder
½ tsp chilli powder
2-3 bay leaves
2-3 cloves
½ tsp garam masala
1 medium-sized, finely chopped onion
1 big tomato
1½ cup water
salt to taste


Take yeast and soak in lukewarm water for 5-10 minutes.
Take all the other ingredients and mix well.
To this, add the yeast and make a soft dough, like one would make for chappatis.
If need be, add a little water and keep aside for 4-5 hours. The longer kept, the better it is.
Roll like pooris but slightly thicker than regular pooris.
Fry like pooris till both sides are golden brown.

Take 2 tbsp of oil in a pressure cooker and heat it.
Add garlic powder and make it dark brown.
Then add cumin seeds and fry till they start spluttering.
Now add bay leaves, cloves, and diced onions. Fry then till they are light brown.
Now add the rest of the ingredients including water except the coriander and mint leaves.
Close the pressure cooker and wait for 3 whistles or cook for 5-7 minutes.
Also, garnish with thinly sliced long pieces of onion and a lemon split into 4 pieces.

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