Firstly, wash kabuli chana well and soak them overnight in water.

In a pressure cooker, boil the chana by adding enough water,salt,tea bag and pressure cooking for about whistles.

In a cooking pan, add oil, heat it, add cinnamon stick and bay leaves, big cardamom,cloves.

Add paste of (one sliced onion, ginger,garlic cloves, 2 green chillies), mix and saute the masala well.

Add tomato puree and stir well and cook for few minutes.

Add all the dry spices which are salt, red chilli powder, turmeric powder, roasted coriander seeds powder, roasted cumin seeds powder, chole masala powder.

Stir the dry spices well and cook the whole mixture on sim flame until oil starts separating from the masala.

Add the boiled kabuli chana/chick peas along with its stock which is obtained after pressure cooking.

Mix well and cook for about 10 – 15 minutes for the chole to be absorbed in the masala.

Garnish with fresh coriander leaves.

For bhature

Firstly, in a large bowl take  maida, rava, sugar, baking soda, sugar, salt and oil. mix well.

Now add curd and mix well making sure everything is well combined.

Further, add water as required and knead the dough.

Knead to the smooth and soft dough without putting much pressure.

Grease the dough with oil, cover and rest for 2 hours.

Pinch a ball sized dough and make a ball without any cracks.

Roll slightly thick, applying oil to prevent from sticking.

Drop the rolled dough into the hot oil.

Press until the bhature puffs up and splash oil to puff up fully.

Flip over and fry until it turns golden brown.

Finally, drain off the bhautre and is ready to enjoy with with Chole