For the Channas:Clean wash and soak kabuli chana overnight.
In the morning,Pressure cook the Kabuli chana with dried amlas,water, salt, garlic cloves and whole spices for 15 minutes on high heat.
Finely chop onions,ginger,green chillies,coriander leaves.Collect spices.
In the meantime heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
When the seeds crackle, add ginger and sauté for a minute.Add onions and sauté till the onion is golden brown.
Add amchur and anardana and cook for 2 minutes.
Add coriander powder, chana masala, kitch king masala and green chilies.
Mix well and cook for 5-6 minutes.
Add tomatoes purée,mix and roast well.
Let the pressure come off. Discard the spices and dried Amla and keep aside. Chop ginger in long strips.
Cut potatoes in cubes and deep fry them.
Add roasted masala to the boiled chickpeas and mix well. Add some water if needed.
Cook covered over low heat for 7-8 minutes. Add fried potatoes cubes.Turn off the heat and set aside.
For The Bhature:Seive the flour,semolina.
Combine the flour, semolina, oil, salt, and baking soda and mix well.
Add yogurt and mix well.
Knead into a firm dough without using water.
Apply little oil and cover it with a muslin cloth.
Leave it for 2-3 hours.
After keeping for 3 hours covered,the dough will be fermented and double in size.
Divide it into equal portions.
Roll out into an oval shape.
Heat oil in a pan.
Deep fry till the bhaturas puff up and both sides are slightly golden brown in colour. Pressing the center lightly with a large frying spoon would help bhatura to puff up.
Garnish chole with ginger slices, coriander, and onions.
Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.
