Pour all the ingredients for the chickpea roux in a nonstick saucepan and give it a whisk to mix it all together. Then, turn on the heat to medium and keep stirring the batter until it comes together as a thick paste, almost like a roux.

Oil a flat container (like a cake pan or a brownie pan) and pour the thick chickpea paste. Spread it flat and allow it to set in room temperature.

In about 30 minutes, it should be completely set. Cut it into bite size squares. If it looks rustic, don’t worry. They don’t need to be perfectly shaped or of the same size.

Pour 3 tablespoons of oil in a pan and once it’s hot enough, layer the chickpea flour bites and fry them until they’re golden brown on both the sides. Once done, set these fried chickpea bites aside to be used later.

Next, add 2 tablespoons of oil in a pan and scatter the cumin seeds. Add garlic, ginger and onion. Give it a stir. Then, add salt, turmeric and allow it cook for a couple of minutes. Add the spices (cumin powder, coriander powder and chili powder) along with chopped tomato and cook for a couple more minutes.

Drop the chickpea bites and give it a stir. Finally, add ¼ cup water, cover and let it cook for a few minutes. If you prefer a runny curry, you can add more water or yogurt at this point. Once done, switch off the heat.

Heat oil in a small pan. Add asafetida, whole dry chili and curry leaves. Allow it to splatter for a couple of seconds and then, pour it on top the stir-fried chickpea bites.

Serve warm!