Ashtami spread- sukha channa

I have very vivid childhood memories of going from house to house for Ashtami Puja. Though a very a fussy eater, I would cheerfully eat the puri, halwa and kala channa, because tucked away somewhere on the plate would be a couple of shiny 1 rupee coins!
Though my mother in law used to do the Puja too, I never picked up the tradition, but this year, I decided to give it a try.
Suji halwa is easy to make, as is sukha channa (none of the grocers had kala channa, so had to make do with the regular one, though), but it was the first time I was attempting puris, and was I scared!
When the puris puffed up, I puffed up with pride, and felt quite a Domestic Diva as I fed my family "garam garam puris".

1 Cup Kala Chana (Black Chick Peas)- Soaked Overnight (I didn't have it, so made do with regular channa)

1 Tbsp Mustard Oil
1 Tsp Jeera (Cumin)
1/2 Tsp Red Chilli Powder
1 Tsp Jeera (Cumin) -Roasted and Powdered
1 and 1/2 Tsp – Kala Namak (Balck Salt)

Curry leaves
1 Tsp Lemon Juice

Method
Wash the soaked chick peas thoroughly in the morning and pressure cook it until done. 

Heat oil in a kadhai and add cumin seeds and curry leaves to it. Once the seeds start crackling add the drained chick peas (You can use the water from chick peas for kneading the poori dough). 

Now add the black salt, the red chilli powder and Jeera powder and mix thoroughly. 

Keep it on simmer for 2-3 minutes and after that take it off fire and add 1 tsp lemon juice to it.