Soak the Chickpeas: Start by soaking 1 pound of chickpeas overnight. This softens them and reduces the cooking time.

Prepare the Seasonings: Mince 4 tablespoons of bandhania, 3 tablespoons of garlic, 2 pimento peppers, and hot pepper to taste. Set half of these seasonings aside.

Cook the Chickpeas: Place the soaked chickpeas in an Instant Pot along with 6 cups of water, 1-2 teaspoons of turmeric powder, 5 teaspoons of salt, and half of the prepared seasonings. Cook under pressure for 20 minutes.

Mash and Sauté: After cooking, release the pressure, stir, and mash about a cup of the chickpeas to create a thicker texture. Use the sauté function on the Instant Pot and cook for an additional 20-30 minutes, allowing the sauce to reduce and thicken.

Final Seasoning: Add the remaining minced bandhania, garlic, pimento peppers, 1 1/2 teaspoons of ground roasted cumin, and any additional salt if needed. Stir well and continue cooking until all the flavors are well combined.

Serve: Enjoy your Cup ah Channa on hops bread, with roti, or over rice, topped with extra bandhania and a dash of hot pepper sauce for added heat.

This dish is perfect as a snack, a meal accompaniment, or a satisfying remedy for a hangover. Its rich, seasoned flavors are sure to make it a favorite in your kitchen!

Place all the dry ingredients in a bowl and mix to combine.

Mix the melted butter and milk and gradually add to the dry ingredients to form a sticky dough. Once the dough comes together, sprinkle in flour (1 – 2 tablespoons only) to make the dough manageable (but not dry). Knead for 10 mins—folding toward the middle, spin and fold. Place the dough in an oiled bowl, ensuring that the entire surface is oiled. Cover with plastic wrap or a kitchen towel and set in a warm area for 20 mins.

Remove the cover and knead, using the same technique for exactly one minute.

Place the dough back in the oiled bowl, cover and set in a warm area for the second proofing, 60-90 minutes. It may take longer in a cold climate.

After it has doubled (or tripled) in size, press dough to remove air and divide into 12 or 16 pieces. To make the balls or loyahs, fold the dough towards the top and pinch to seal. Roll between the palm of your hands to shape it into a ball. Repeat with the remaining dough.

Place the dough in a prepared baking pan and allow it to rise (third proofing) until doubled, 30-60 mins, depending on the room temperature.

Preheat the oven to 350 degrees F and place the baking pan in the middle rack. Bake for 25-35 mins or until the dough has once again doubled in size, is golden brown, the house smells amazing, the bread is hollow when tapped and light in weight. Brush the top with butter if you want a softer crust and enjoy.