Wash and clean chana and soak overnight in enough water.

Pressure cook soaked chana with salt and teabags for 1 whistle and 2 minutes on low flame.

Heat oil on a Wok. Add the masala paste and saute. Add chopped tomatoes and cook for some time.

Add salt, turmeric powder and rest other dry masala. Mix well and stir till all masala comes together, leaving behind the oil.

Now mix boiled kabuli chana along with the pressure -cooked water. Mix and cook for about 10-12 minutes. Add the chopped coriander to garnish.

For Bhature

Mix all the dry ingredients in a wide bowl. Add curd and combine well carefully. Add water, a little bit at a time, and knead into a soft dough.

Grease the dough of bhature and cover with a wet muslin cloth, resting it for one hour.

Make balls of dough and roll out the bhature. Drop them one at a time in hot oil. Press to puff each bhatura fully. Make sure to fry both sides of the bhature.
Drain the oil from bhature and serve with Chole. Garnish with onions and green chilli pickle.