Chole / Chana Bhatura (Chickpeas Curry with deep fried Bread)

Chana / Chole - Soak 2 cups of Chole / Chana overnight in 6 cups of Water. Drain and keep aside.

In a pressure cooker, add the soaked Chole/Chana, 5 cups of water, 2 tea bags, a Bay Leaf, an inch of  Cinnamon stick, a Cardamom and Salt to taste. Pressure cook on high heat for 3 whistles and then reduce to low heat and cook for 10 minutes. Remove from heat and allow to cool. Drain and reserve the water and discard the spices.

In a pan, add 2 tbsp of Oil and saute Half a chopped Onion, 3 slit Green Chillies until golden brown. Add a pinch of Turmeric Powder, Salt to taste and a tsp of Ginger Garlic Paste and saute till the raw smell goes away. Add 2 chopped Tomatoes and saute till the gravy comes together. Add a tsp of Red Chilli Powder, 2 tsp of chole masala and add the drained Chole to the pan. Coat them with the masala gravy and saute for 2 minutes. Then, add a cup of the reserved water and cover cook for 10 minutes. Remove from heat and garnish with Cilantro Leaves and peeled Ginger juliennes (optional). 

Bhatura - In a large bowl, take 2 cups of All Purpose Flour, 2 cups of Wheat Flour, 3 tbsp of Sooji, 3 tsp of Sugar, Salt to taste, a tsp of Baking Powder and few pinches of Baking Soda. Add 4 tbsp of Oil, a cup of Yogurt and 1/2 cup of Milk to the mixture and knead into soft dough. Cover and let it rest for 2-3 hours.

Divide the dough into 15-16 smaller balls and let them rest for 10 minutes. Heat oil to deep fry the Bhaturas.

Roll out each small ball into a circle or oval shape of medium width (not too thin or too thick). Add one at a time to the hot oil and remove with ladle when puffed and golden brown on both sides.