In a big bowl sieve all the dry ingredients and mix it well. Then add yoghurt and mix again then add oil and give a good mix. Now adding little warm water at a time knead a soft and smooth dough either by hand or by machine. The dough must be soft but not runny. Now cover it and keep it aside for an hour in a warm place to rest and kind of activate. Now make lemon size smooth balls from the dough or of the size you want your kulchas to be.

Cover the balls with a kitchen towel so that it couldn't be dry. Now take a ball and apply some oil on the rolling surface and rolling pin and roll out the kulcha like a disc either in oval or circle shape. Now add some chopped coriander leaves and some nigella seeds and roll again. Once done then place it on your palm and apply water on other side of the kulcha and place it on a hot tawa or griddle now sprinkle some water and cover it. Flame should be on medium. Once start to puff up flip it.

And again sprinkle some water on that side too. Cover it again and cook on medium flame when puff up and get beautiful brown patches then take it out. Like so make all the kulchas. By sprinkling water it will cook by the steam of the water along with heatvand by this the kulchas will be soft yet crunchy. Don't add too much water just some sprinkles.
Tip- To make the dough smooth and rise quickly keep it in the microwave with just the light on.
The kulchas are ready.

For the chole firstly clean wash and soak the kabuli chana for overnight or at least 6-8 hours then boil the soaked kabuli chana with salt and cook it till completely done. To give it a restaurant style look add a teabag while boiling it. In the meantime while the kabuli chana is cooking let's prepare the masala for it. In a pan add oil then add the grinded onion saute for 2-3 minutes then add the ginger and garlic paste and cook till the rawness goes away. Then add the grinded tomatoes and mix.

Cook the tomatoes for 2 minutes then add all the dry spices and mix really well. Cook it till all the rawness goes away the oil oozes out and it start to give awesome aroma. Then off the flame and add this masala mix to the cooked chole and mix well. Adjust water if needed and cook it to give a nice boil. Then off the flame and add the chopped coriander leaves to it. Mix again and taste it to adjust the spices. Add less salt in the spice mix as we had already added salt while boiling the chana.

Don't add too much water in chole the gravy should be thick not runny. Serve it with achaar and onion rings along with raita or lassi or simple youhurt or serve it as the way you like. Serve it hot.

Follow step by step recipe and your kulchas will be perfect all the time. They are so yummy that you can have it as it is or with tea or with a simple aloo sabzi.

Make it and enjoy it with your loved ones. Serve hot.
Happy cooking