Food Recipes Side Dishes Hina Auntie's Chana Masala with Puri 4.0 (1) 1 Review Toasting and grinding whole spices instead of relying on pre-ground spice powders adds unparalleled depth of flavor to this spicy chickpea dish from western India. This dish is a specialty of Hina Mody, Restaurant Editor Khushbu Shah's auntie who emigrated from the Indian state of Gujarat. By Hina Mody Updated on July 27, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Gerard + Belevender Active Time: 30 mins Total Time: 40 mins Yield: 8 to 10 serves - Ingredients 2 tablespoons coriander seeds 2 dried whole red chiles (such as chiles de árbol) 2 whole cloves 1 (1-inch) cinnamon stick 2 tablespoons cumin seeds, divided ¼ cup ghee (or neutral oil) 1 medium-size white onion, chopped (about 1 1/2 cups) 1 ½ tablespoons grated peeled fresh ginger 5 medium garlic cloves, grated 1 dried bay leaf 1 (8-ounce) can tomato sauce 1 teaspoon amchoor (dried mango powder) (optional) ½ teaspoon kala namak (black salt) (optional) 8 cups cooked and drained dried chickpeas 2 ½ cups water Kosher salt, to taste 3 green cardamom pods, smashed 2 tablespoons fresh lemon juice Chopped fresh cilantro, for garnish Sliced red onion, sliced cucumber, tomato wedges, lemon or lime wedges, and sliced fresh serrano chiles, for serving Puri Directions Toast coriander seeds, dried chiles, cloves, cinnamon, and 1 tablespoon cumin seeds in a medium skillet over medium, stirring constantly, until fragrant, about 2 minutes. Remove from heat; grind spices into powder in a spice grinder, about 30 seconds. Set ground spices aside. Heat ghee in a large, heavy-bottomed stockpot over medium. Add remaining 1 tablespoon cumin seeds; cook, stirring constantly, until seeds begin to pop, about 30 seconds. Add white onion; cook, stirring occasionally, until almost translucent, 2 to 3 minutes. Add ginger, garlic, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in tomato sauce; cook, stirring occasionally, until ghee begins to separate from tomato mixture, about 3 minutes. Stir in ground spices, and, if using, amchoor and kala namak. Stir in chickpeas and 2 ½ cups water; season with kosher salt to taste. Sprinkle with smashed cardamom. Bring to a simmer; cook 5 minutes. Using back of a spoon, mash about one-third of the chickpeas. Stir in lemon juice; cook, stirring occasionally, 5 minutes. Remove from heat; let cool slightly, about 10 minutes. Garnish with cilantro; serve with red onion, cucumber, tomato, lemon or lime wedges, serrano chiles, and puri. Note Find amchoor and kala namak at South Asian grocery stores or online. Originally appeared: February 2021 Rate It Print