For making chhole : Wash and Soak white chana overnight in water.
Add chana, salt, water and two teabags in the pressure cooker (tea bag is added to give it a darker look) Pressure cook chana in cooker up to 5 minutes after first whistle. Switch off the flame and keep aside for half an hour.
Wash, peel and chop garlic, ginger and onion. Grate tomatoes and make puree.
Heat cooking oil in a karahi and put cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic and stir for two minutes. Now Add onion and stir and cook till onion gets golden brown colour. Add tomato puree and cook till oil leaves the karahi.
Now add all dry masalas and mix well. Cook for another 2 minutes and then add it to chana cooker. And place the lid and pressure cook till three whistles. Switch off the flame.
For preparing bhature : Mix maida, curd, baking powder and salt in a mixing bowl. Add cooking Oil for moyan and knead a soft dough with the help of water. Cover it with wet cloth. Keep it for 2 hours.
Now make balls of this dough.
Roll it with the help of rolling pin like puris.
Heat oil in a karahi and put bhature one by one and deep fry till golden brown from both sides.
Serve hot with chhole, pickle and raw onion.
