Soak 1 cup raw white chickpeas (200 grams) overnight in 3 cups (24 oz) water. In the morning, drain the water and transfer the soaked chickpeas to a pressure cooker along with 1/2 teaspoon salt and 2 to 2.5 cups (16 oz-20 oz) water. After soaking overnight, the volume of chickpeas increased to 2.5 cups (425 grams)!

Instant Pot: Cook on high pressure for 25 minutes with natural pressure release.

Stove-top pressure cooker: cook on high heat for 2 whistles, them lower heat to medium and cook for additional 10 minutes. Let the pressure release naturally.

Once pressure cooked, the chickpeas will break easily when pressed between your thumb and index finger.

Using canned chickpeas, you can skip these steps, use 2.5 cups canned chickpeas and directly move to cooking the chana masala in the pot.

Using a mortar and pestle, crush the ginger, garlic and green chili. Set it aside.

Heat a pot/pan over medium heat on stove-top. Once hot, add the oil and then add the whole spices- bay leaf, green cardamom, cloves, cinnamon, peppercorns and cumin seeds.

Let the spices sizzle for 30 seconds and become fragrant.

Add the finely chopped onion and stir. Cook for 3 minutes until the onions soften. Add 1/4 teaspoon salt here so that onions cook a little faster. Meanwhile puree 2 tomatoes using a blender and set aside.

Add the crushed ginger-garlic and green chili. Stir and cook for a minute or two until the raw smell of the ginger-garlic goes away.

7- Add the pureed tomatoes along with 1 tablespoon of tomato paste. Stir and cook for 5 minutes on medium heat, stirring often.

8- Then add the ground spice

Taste test and adjust the salt at this point, I added 1/8 teaspoon more salt. Cover the pot with a lid, set heat to medium-low and let it simmer for 10-15 minutes for the flavors t

Cook the spices for 30 seconds. The oil should ooze out of the sides of the masala at this point.
Stir in the boiled chickpeas and mix. Also add 2 cups of water and stir. I used the same water in which the chickpeas were boiled. You can add more water here if you prefer more gravy in your chana masala.

Garnish with more cilantro and serve Chana Masala with rice or naan! You may also squeeze some fresh lemon juice if desire

Sieve the maida (all-purpose flour), salt and baking soda in a mixing bowl. Then add the semolina & sugar to the sifted ingredients.

Now add the curd (yoghurt). With a spoon mix the yoghurt with the sifted ingredients.

Adding water in parts and at intervals, first mix well and then start kneading. Knead to a smooth and soft dough.

Cover the dough with a wet cotton napkin and keep aside for 2 hours.

Pinch medium sized balls from the dough. Roll each ball between your palms to a round shape. Keep the dough ball on your work surface and flatten lightly with your fingers. Spread a bit of oil on both sides of the dough ball. Using a rolling pin, roll into an oval or elongated shape. You can also make a round shape.

In a kadai or wok, keep oil for deep frying on medium-high flame. Drop the rolled dough in hot oil and it will start puffing within a minute.

When the sizzling of the oil stops, turn over and fry the other side. You can flip once or twice for even cooking.

When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil.