Wash and clean Black Chickpeas and soak Black Chickpeas overnight in plain water overnight (at least 8 hours). I use a big casserole for soaking the Chickpeas.

Chickpeas will increase in size to double after overnight soaking.

Take soaked Black Chickpeas along with 1 Tsp. of salt and 4 Cup of Water in a pressure cooker and start cooking with the weight on in high flame. After one whistle slower the flame and let it cooked for 20-25 minutes.

Switch the flame off and wait till the cooker release the pressure and then open the lid.

Strain Black Chickpeas from the water and reserve 1 cup of Black Chickpeas Stock for future use.

Now take a Deep bottom pan and heat Ghee on it.

Temper the Ghee with Bay leaf, Cumin Seed, Whole Cinnamon, Green and Black Cardamom and then add Ginger paste to the tempering.

After 1-2 minutes of cooking in low flame add Cumin Powder, Coriander Powder, Turmeric Powder, Dry Mango Powder, Salt and Sugar and Lemon Juice to the tempering and add 1 Tbsp. of Water as well and cook in low flame till oil separates from the mixture.

Now add boiled Black Chickpeas to the mixture and mix properly and add previously reserved Black Chickpeas stock to the mixture.

Cover the pan with a lid and cook in medium flame till water evaporates completely.

Add Garam Masala Powder and mix properly.

Garnish it with slit green chilis.

Sookha Kala Chana is now ready to serve.

Take 500g Whole wheat Flour in a bowl and add salt and 2 tablespoon of Oil to it and mix properly.

By adding water little by little make stiff dough. It took me 1 Cup water to make the dough

Cove the dough with a wet cloth for 15 minutes before frying Poories.

Divide the dough in to 25-25 portions and turn each portion into small balls.

Using a rolling pin make 3” diameter Poori from each ball.

Heat sufficient Oil (around 300 ml) in a deep bottom pan.

Fry Poories one by one till those turn golden in colour and puffed from both side.

Serve Poori hot with Sookha Kala Chola.