In a big bowl seive 4cups of whole wheat flour,4tbsp refined oil,1/2 cup curd,1/2 tsp baking soda,1tsp salt and 2tsp sugar.

Mix all the ingredients well with your hands.

Now add little water at a time a start kneading a dough.Use water as required.

Knead a dough for atleast 8-10 minute and form a semi-soft dough.

Apply little oil on dough,place it in a greased bowl,cover and let the dough rest for atleast 1 hr.

Put 1black tea bag,1 black cardamom,1"cinnamon stick,2-3 cloves in a muslin cloth piece.

Tie the knot, add it to soaked white channa.Pressure cook for 4 whistle,or till white chanais completely cooked.

Let the pressure release itself,open the lid and discard the muslim cloth from the cooked channa.

Heat a pan with 3 tbsp of oil over medium heat.

Add bay leaf to hot oil,stir for few seconds.

Add 1 medium chopped onion to hot oil and fry until translucent.

When onions are cooked add 4-5 crushed garlic cloves 2 green chillies.Cook for few minutes or until raw smell of garlic goes away.

Add crushed ginger to onion garlic mixture,fry for a minute.

Add 2 medium size chopped tomatoes,salt to taste.Saute until tomatoes turns soft and mushy.

When tomatoes are cooked and oil released from the sides of masala add dry spices (1tsp cumin powder,1tsp red chilli powder,1/2 tsp turmeric powder,1 tsp coriander powder,1tsp amchur powder,1 tsp garam masala)stir and saute for few seconds.

Add crushed anardana seeds and chanamasala to the mixture,stir well.

Now add drained channa,mix well with masala.

Now add the strained chanawater about 2.5 cup or 3 cups to channa.

Stir well and simmer till the curry thickens a bit.

When amritsari chole gravy thickness turn off the gas and garnished with coriander leaves.

Knead the dough once again for few seconds.

Now divide the dough into medium size balls.

Take one ball of dough,dust with little flour and flatten it a bit with your fingers.

Sprinkle chopped coriander leaves at the center,and gently press with your hand.

Meanwhile heat a flat tawa over medium heat.

Roll the dough into a thick chapati in oval shape/round shape.

Place the rolled kulcha on hot tawa.

Once both the sides are cooked,and golden spots are formed all over.

Remove from the heat,and repeat same process to make other kulchas.

Serve kulcha hot with amritsari chole.