Chole Bhature

Pressure cook the Kabuli chana with salt, harad powder and water for atleast 15 - 20 minutes, until they are soft.

Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add bay leaves, badi elaichi, add the onion, ginger garlic, green chillies and sauté till the onion is golden in colour.

Add the chhole masala, chilli powder, amchur, coriander powder, salt (if required) and sauté for a minute.

Add boiled chhole, garam masala and mix well and simmer for 10 to 15 minutes.

For bhature-
Combine the flour, oil, soda, curd, sugar and salt and knead into a firm dough with very little water, till it becomes very smooth.

Cover with a wet muslin cloth and rest the dough for 1 hour in a warm place.

Knead again and make it smooth, now divide the dough into equal parts and roll out into circles of 5" diameter. (or oval shapes as per the choice)

Deep fry in hot oil, turning frequently till golden in colour.

Take out on absorbent paper.

Serve with hot Chhole garnished with onion, tomato, ginger, coriander and lemon wedges.