In a blender add boiled chikpeas, salt, cumin seeds, green chilli, 1 tbsp ginger and 1 clove garlic and make a paste of it. Try to not add water if possible.

Now make small balls with this mixture and cook in appe pan till they are crisp from all sides. Save around 2 tbsp of chickpeas paste for the gravy.

In the same blender add tomatoes, left over ginger and garlic , cumin powder, turmeric powder and coriander powder and make a fine paste.

In a wok heat up 1 tbsp on oil and add asafoetida, black pepper corn and cloves.

Add onions and saute them and add tomato paste and cook on slow flame till the masala is done.

Mix the chick peas paste and cook on slow and then add kitchen king masala and 1/2 cup water and let it cook.

Now add kasoori methi and salt to taste and then some more water for a thick gravy.

At the time of serving only add the chana balls into the gravy and serve with boiled rice.