📖 Instructions

1. **Soak the Chickpeas:** If using dried chickpeas, soak them in plenty of water for at least 8 hours, or preferably overnight. This step is crucial for ensuring they cook evenly and become tender.
2. **Cook the Chickpeas:** Drain and rinse the soaked chickpeas. You have two options here: either cook them in a pressure cooker with 4 cups of water and a pinch of salt for about 15-20 minutes (or according to your cooker's instructions), or boil them in a large pot for about 1-1.5 hours, or until they are very soft and easily mashed.
3. **Prepare the Base:** While the chickpeas are cooking, let's get started on the flavorful base of our Chana Masala. Finely chop the onions and ginger, mince the garlic, and dice the tomatoes.
4. **Sauté the Aromatics:** In a large pot or Dutch oven, heat the oil (or ghee) over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they release their aroma. Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes. Stir in the ginger and garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the whole dish.
5. **Add the Spices:** Now it's time to layer in the spices! Add the ground coriander, turmeric powder, chili powder, and garam masala. Stir well and cook for about 1-2 minutes, ensuring the spices don't burn. A little water can be added to prevent burning.
6. **Cook the Tomatoes:** Add the diced tomatoes to the pot and cook until they soften and break down, about 5-7 minutes. You should end up with a thick, saucy mixture.
7. **Combine Chickpeas and Sauce:** Once the chickpeas are cooked, drain them (reserving about 1 cup of the cooking liquid) and add them to the pot with the tomato-spice mixture. Stir well to combine. Mash a few of the chickpeas with the back of a spoon to help thicken the gravy. This little trick works wonders!
8. **Simmer:** Add the reserved chickpea cooking liquid to adjust the consistency of the gravy. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, allowing the flavors to meld together beautifully. Give it a stir every now and then to prevent sticking.
9. **Finish with Freshness:** Stir in the amchur (dry mango powder) and kasuri methi (dried fenugreek leaves). Crush the kasuri methi between your palms before adding it to release its aroma. Taste and adjust the seasoning as needed. Garnish with freshly chopped cilantro.
10. **Prepare the Poori Dough:** While the Chana Masala simmers, let's make the poori. In a mixing bowl, combine the whole wheat flour, a pinch of salt, and 1 tablespoon of oil. Gradually add water, mixing until a firm, smooth dough forms. Knead the dough for about 5-7 minutes. The dough should be elastic and not sticky.
11. **Rest the Dough:** Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, making the poori easier to roll out.
12. **Roll and Fry the Poori:** Divide the dough into small, equal-sized balls (about 1-inch in diameter). Roll each ball into a thin, circular disc, about 3-4 inches in diameter. Heat oil in a frying pan over medium-high heat. Gently slide one poori into the hot oil. It should puff up almost immediately. If it doesn't, the oil might not be hot enough. Use a slotted spoon to gently press the poori down into the oil to help it puff up evenly. Fry for about 1-2 minutes on each side until golden brown and crispy. Remove the poori from the oil and drain on a paper towel. Repeat with the remaining dough balls.
13. **Assemble the Grain Bowl:** Cook your choice of grain according to package instructions. Fluff with a fork. In a bowl, add a serving of the cooked grain, top with a generous portion of Chana Masala, and serve hot with freshly fried poori. Garnish with extra cilantro, a squeeze of lemon juice, or a dollop of yogurt (optional).