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Place soaked chickpeas in a pot of 4 cups cold water and bring to a rigorous boil for 10 minutes, scooping off any scum that rises to the top
Cover and simmer on low heat for 45 minutes
Combine all dough ingredients except water and mix very well
Slowly add water to dough mixture, mixing as you go, until a dough forms
Knead dough for 5-10 minutes, then shape into a circle, drizzle with oil, cover and rest for 1 hour
10 minutes before chickpeas are cooked, heat a frying pan on medium heat and add ghee
Add cumin and coriander seeds and bloom for 30 seconds
Add minced garlic, ginger and chilli, cook for 1 minute
Add whole spices and bloom for a further minute
Add green seasoning and cook for a few minutes, then add to chickpea pot
Allow to cook for a further 15-20 minutes and mash ¼ of the peas to help thicken the curry
Shape dough into 8 equal sized balls and let proof for 15 minutes
Spread dough into flat circles, add to hot oil and fry for 20-30 seconds until lightly puffy and cooked through
Serve together with curried chickpeas and sauces
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