First soak chickpea overnight and next day pressure cook by adding 1 tsp salt and turmeric powder and whistle for 5 to 6 by adding 3 cups of water.Next add cumin seeds,one bay leaf,cinnamon stick and saute till cumin starts cracking and then add onion ginger garlic paste and saute it till raw smell goes off next add chopped onion and green chilli and chopped tomatoes.

Then add all the spices along with the salt required and saute till it leaves oil from side the masala is ready add the cooked Chole and add water by seeing how much thick consistency you need for gravy and garnish it with some chopped coriander leaves.

For making kulcha fist take warm water in a bowl and add sugar disslove the sugar and add yeast mix and keep in side for 10 minutes to dissolve after 10 minutes yeast should be frothy if it is not then it's not ready to add the flour.

Next mix all purpose flour and add milk powder some chopped coriander leaves or kasturi methi any will do and salt.

Add butter which is kept in room temperature and start kneading the dough first it will be very stick transfer to any kneading dough plate (parath) and keep on kneading till it gets into soft dough without stick to the plate now cover it with samp cloth for about 1 hour to get the dough in volume the makes double.

Now you can see the dough has raised just punch in between and knead it once and make parts in small balls.

Roll it oval or round in shape as you preferred and take a bog tray keep samp cloth on it and sprinkle some dry flour and place the rolled kulcha and keep again for an hour it increase the volume heat tawa always take iron tawa only.Spread some water on one side of kulcha all over.

And place the kulcha water side down so that it stick to it now flip the tawa and cook the kulcha on other side and cook it halfly and make all kulcha same way and keep aside.

When you want to serve just heat pan add butter and add some chopped coriander leaves and roast the kulcha from both the side the soft kulchas are ready to serve if you have made extra which are halfly cooked you can keep in fridge and use it next day by roasting with butter it will be soft.