In a pressure cooker add soaked chick peas, salt, bay leaf & water. Boiled it to 5-6 whistled till they become soft & melt in mouth. Boil timing may vary depend on chick peas or soaking time. Once done separate the water & chickpeas and keep them aside.

In a kadhai, heat the mustard oil & ghee. Add the whole garam masalas, dry red chili & cumin seed. Fry them till they are fragrant. Add chopped onion, sugar & fry until onion becomes golden brown in color. Add ginger-garlic paste, green chili paste and saute for few minutes. Then add the tomato puree and fry for a few minutes. Add powder spices, salt & saute for 4-5 minutes until the masala releases oil. Add the stock water in between if the masala sticks to pan.

Now add boiled chickpeas & give it a good mix. Add the remaining stock of water. Add Kasuri methi powder. Simmer the gravy on a medium flame for 10-15 minutes until the gravy becomes thick. With the help of a spoon mash, some chickpeas will help to thicken the gravy. Dilute the tamarind paste with water & add it into the gravy. Give a good mix & switch off the flame. Chole Masala is ready to serve.

After 2 hours knead the dough again. Make medium sized ball from the dough. Using rolling pin roll the dough evenly into circles, it will be neither too thin nor thick.

Heat oil in a deep kadai. When the oil is sufficiently hot add one bhatura at a time. Press with back of the spoon to puff up. Splash oil over the bhatura till they puff completely. Flip over & fry the bhatura till golden brown all over.