Wash chickpea and drain. Take it along with green chilli, fennel seeds, ginger and grind coarsely.
Take flour in a bowl, add the ground paste, oil, salt, coriander powder, garam masala and coriander leaves.
Mix all ingredients well and then slowly add water to knead to a stiff dough
Cover the dough and keep aside for 20 minutes to set.
Grease your hands with oil and knead dough until smooth.
Divide the dough into small equal parts.
Flatten the dough balls and roll into 5 inch diameter poori.
Heat a kadai with oil and when hot slowly slide the pooris
Press slightly on the poori for it to fuff up. Cook on both sides.
Serve green chickpea poori with tomato aloo sabzi.