Grind together the magical masala ingredients to get a fine powder. You can store the left over in an airtight jar. Soak cholas overnight. In the morning while boiling add salt and little amla powder, if you do not have amla powder soak cholas in boiled sieved tea water pressure cook for 2-3 whistles. Keep aside.

Let's make wheat kulcha dough, sieve together whole wheat flour, salt, baking powder, baking soda. Add sugar, curd, butter and mix together to form crumbs. Add water to make soft dough. Keep covered for 45 mins. After 45mins, the dough would be fluffy and lighter. Make slightly bigger balls than of size for Paranthas, keep them covered with gap in between for 30 mins more for proofing.

Now coming back to cholas, in a kadhai take sliced onions and saute. Do not overcook them, add tomatoes, green chillies, coriander, prepared chana masala and the cholas. Check salt, add lemon juice, garnish with fresh coriander. Some tomatoes and onions I took more made a jatpat tangy salad with it sauted it added green chillies salt and Squeeze lemon add coriander leaves.

Now comes, our kulchas pick each fermented ball roll as we do for making roti.Dust little flour, roll them slightly thicker. Apply little water on top side and stick some kalongi and coriander, cook them on a non-stick tawa as shown.

Sprinkle some water at the sides of kulchas and immediately cover them with the lid. They will become fluffy in steam created.Turn them over and repeat the same for other side too. Keep in mind to keep the flame on low. Like wise make all the kulchas. Now at the time of serving apply butter or ghee and cook as we cook paratha.. Serve hot !Add meethi chutney on top of cholas and enjoy street food home style!!

Notes
1)If you want to use maida instead of wheat flour,feel free. Rest of the ingredients will remain the same. But my guilt free kulchas are yummy too !!
2)With bathura I make cholai in different style (recipe already shared) but with kulchas I make this style!!