First we have to soak chole in normal water for 6-7 hours.

Now take a pressure cooker, add this soaked chole, 1 tsp salt and water into it. Also add 2 tea bags to it. Pressure cook for 4-5 whistles or till the chickpeas are completely cooked. Once boiled, check if the color of the chickpeas is turned to brown. If yes, you can remove the teabags.

Meanwhile, cut all the vegetables into small pieces. Make sure to cut ginger in long pieces. We will use these to make gravy.

Add onion, tomato,garlic, green chilly,black paper,1-2 tej patta, taj and laung (cloves) to a mixer grinder and grind the ingredients. Now add 1 serving spoon curd to it and grind the mixture again. Keep the mixture aside.

Now in a frying pan add oil, jeera, hing and ginger. Saute it well on low flame.

Now add tej patta and saute it well again.

Now add the Onion tomato gravy to it and saute it well for 5-10 minutes. Then add red chilly powder, garam masala, coriander powder, dry mango powder, turmeric powder and saute it well till the color of the gravy changes or oil starts floating on the top. Once that happens, gravy is ready.

Once the gravy is ready, add 1 serving spoon of curd (blended) and cashews. Saute the mixture well.

Now add the boiled chickpeas. Add little water as well. Keep mixing it well

Let the chickpeas cook either in the pan on medium flame or transfer the contents to pressure cooker and pressure cook it for 2 whistles more.

I pressure cooked the chickpeas. Now the chole are ready to eat. Keep it aside

You can transfer the curry to a hotcase to keep it warm. Garnish with fresh coriander

For Bhature, take a bowl and add maida to it, add pinch of salt, oil, kasuri methi, coriander leaves or 1 eno sachet. Add enough water and mix it to make the dough. Make sure the dough is neither hard nor too soft. Keep it aside for 2 hours.

After 2 hours, dough should be kneaded well. You can use the kitchen platform to do the same.

Keep kneading the dough for 5-10 minutes. If required, use oil on your hands. It helps to fry bathure better

Now if the dough is soft enough, take kadhai and add enough oil to it for frying.

Make small balls out of the dough. You can make either a round shaped bathure or oval shape as per your wish

I rolled the dough to make round shaped bathure.

Once the oil is hot enough, place the rolled bathure into the pan.

Make sure you add hot oil on top of the bathure or push the bathure to immerse it into oil completely. Once the bathura is blown from one side, you can flip it to make sure the other side is fried properly as well.

Once fried properly, you can remove the bathura from oil. Place it on a tissue so that extra oil is soaked by the tissue.

Bathure is ready to serve and eat.

Ready to serve chole bathure with mix pickle onion & chilly