Kale Chane Poori: Spicy Black Chickpeas in Flatbread
[Vegan]

1. Soak the kale chane/black chickpeas overnight in enough water. Next morning, drain the water and rinse well.
2. Pressure cook the chana with 2 cups of water and salt for 2-3 whistles on high heat. You can boil them in a pan until they're soft and cooked and this will take about 30 minutes.
3. Heat the oil in a wide pan and add the cumin seeds, mustard seeds, and asafoetida.
4. When the seeds start to splutter, add green chilis and ginger.
5. Stir this well and cook it for about 2 minutes.
6. Now add the chili powder, turmeric powder, coriander powder, and dried mango powder and roast everything well for 2 minutes.
7. Add cooked chana with water and cook it for 5 minutes.
8. Add chopped coriander and mix well.
9. Remove the pan from the heat and transfer its contents to a serving dish.

For the Poori:

1. Combine the whole wheat flour, salt and 2 tablespoons of oil and mix well.
2. Knead it into a stiff dough using just enough water. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into three equal portions and roll out each portion into a thin log.
4. Heat enough oil in a pan to deep fry your dough.
5. Cut each log into 1/2-inch pieces and roll each piece into small rounds of 4-5 inches diameter.
6. To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.
7. Now put one rolled out poori into the hot oil and lightly press it with a spatula so that it puffs up. Fry them till they turn golden brown in color from both the sides. Transfer them to a kitchen towel to dry.