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Serves 6
For the Kale Chane:
1 cup kale chane (black chickpeas)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
A pinch of asafoetida
2 teaspoons ginger, sliced
4 green chilis, sliced
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
2 teaspoons amchoor (dried mango powder)
Salt, to taste
For the Poori:
1 cup whole wheat flour
2 tablespoons oil
Salt, to taste
Oil for deep frying
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