Pooriyaan Chole Aaloo Ki Sabzi

½ garlic (lehsan)
1 inch ginger (adrak)
oil
for chickpeas (chole):
2 cups chickpeas soaked overnight(kabuli channay, raat bhar pani main bhigo dain)
mixed pickle (Shaan pachranga achar) as per taste
½ tsp fennel seeds(saunf)
½ tsp onion seeds (kalongi)
1/3 tsp fenugreek seeds (methray)
1 tsp salt
1 tsp cumin seeds(sabat/safaid zeera)
1 tsp coriander powder(pissa hua dhania)
1½ tsp crushed red chili(kuTTi hui lal mirch)
½ tsp turmeric (haldi)
pinch of tartaric acid(ٹاٹری taTri) optional
food color-optional
for potatoes:
8-10 small to medium potatoes
½ tsp fennel seeds(saunf)
½ tsp onion seeds (kalongi)
1/3 tsp fenugreek seeds (methray)
1 tsp salt
1 tsp cumin seeds(sabat/safaid zeera)
1 tsp coriander powder(pissa hua dhania)
1½ tsp crushed red chili(kuTTi hui lal mirch)
½ tsp turmeric(haldi)
pinch of tartaric acid (ٹاٹری taTri)optional
food color-optional
for pooriyan:
2 cups plain flour (maida)
1 tsp salt
2 table spoons chappati flour/whole meal flour(atta)
luke warm water(neem garam pani goondhnay k liyay)
oil

METHOD:

Crush ginger and garlic in pestle and mortar and divide equally for chickpeas and potatoes.

Take 2 pressure cookers and put crushed ginger and garlic equally in both along with little oil.

For chole:

In one of the pressure cooker add fennugreek, fennel and onion seeds and fry a bit.

Now add all spices and add chick peas.

Add boiling water to speed up the cooking. water should be 3" above chickpeas; give pressure and let it cook for some time so that chickpeas are completely cooked.

When cooked, open the pressure cooker,mix and add food color and mash a little bit with potato masher so that it will get thick.

Add the mixed pickle and mix well.

For tarka take little bit of onion seeds and crushed chilies, roast in oil and put on chickpeas.

For potatoes:

In the other pressure cooker add fennugreek, fennel,onion seeds and all the spices.

Add whole potatoes with skin, add boiling water and give pressure. let it cook for a while so that potatoes are cooked well.

After they are done, open and check that potatoes are soft; mash them a bit with potato masher leaving some seed of potato still visible.

Add food color as no red chili powder is added so color will be light.

For Pooriyaan:

Knead the dough and give rest for 15 min and then roll.

Make a ball of dough and spread it a bit with hand and dip half of it in the hot, oil; this will help to roll it and it will not be sticky.

Roll it paper thin.

Then fry in hot oil, soon it will change its color; turn it over.

Serve pooriyan with chickpeas and potatoes on a weekend morning as brunch.

IMPORTANT NOTES:

If pooriyan are covered, they will become soft and if left uncovered they will stay crunchy.