Soak the Chana overnight or 5-6 hrs minimum.
Now boil the Chana, add salt and give 4-6 whistle to it.
You can tie tea powder in small cotton cloth and keep aside the Chana while cooking in pressure cooker, it will give nice colour to the Chhole

Chopped the tomato and onions saute in the kadhai and then cool down them completely next grind it in the grinder and make nice gravy

Take the pan add oil and Cumin seeds, bay leaf and red dry chilli now pour the gravy first and boil them for a few minutes

Now add all the spices salt as per gravy- turmeric powder,red kashmiri powder, coriander powder garlic, ginger and chilli paste to them again saute for 2-3 minutes or till oil releases from the gravy

Now add Boiled Chhole to the gravy and give a nice mix add Garam masala, lemon juice and lastly Kasuri methi and cook them for 2-5mins

The Chhole should must have thick texture to have with Bhature.

For Bhature :Take the Maida or All-purpose flour and 2tbsp oil, salt, one tsp of thin suji and bind medium hard dough and rest for 15-20mins minimum

Now take a small portion of dough and start rolling the Bhature to medium thin texture round shape and dip fry them and serve them hot with Chhole,Salad,Papad, lassi or Buttermilk

Do enjoy your yummy meals on any occasions with your loved ones