Fusion Taco Style Puri with Chickpea Curry

Instructions

1. Prepare the dough by combining whole wheat flour, water (adjust as needed), and 1 tsp oil. Knead until smooth. Rest the dough while you prepare the curry.
2. Heat 2 tbsp olive oil in a pan. Add finely chopped onions and green chili (if using) and sauté until onions are translucent.
3. Stir in a pinch of turmeric powder, 1 tsp salt (or to taste), 1 tsp cumin-coriander powder, and 1 tbsp tomato paste. Cook for 1 minute, stirring constantly.
4. Add 1 cup of boiled or canned chickpeas to the pan. Mix well, cover, and cook for 5 minutes. Garnish with fresh cilantro/parsley.
5. Divide the rested dough into small portions and roll them out into small, thin poori rounds. Heat oil for deep frying in a separate pan. Fry each poori until golden and crisp on both sides.
6. Fill each crispy poori with a generous spoonful of the chickpea curry. Garnish with sliced red onions, chopped spring onions, fresh cilantro, and a squeeze of fresh lime. Serve immediately like tacos!