Sive the maida and sooji in a bowl and add 2 table spoon oil, salt, bakingpowder, curd and sugar in it. Mix all the ingredients well with hands and kneadthe flour with luke warm water.

Cover the dough and keep it at any warm place in your home like cupboard or drawers. Heat oil in a pan to fry bhaturas.

Take a small portion of a dough (1 table spoon) and roll into a small ball. Now put this ball on a rolling board and roll it into a thick flat disc of desired size.

Bhatura is little thick as compared to a puri. Put the bhatura into the pan and press with the ladle so that it rises.

Fry until it turns brown from both the sides. Spread a napkin on a paper plate and keep the bhatura on it. Prepare more bhaturas in the same manner.

Soak the channa overnight in water. Wash the channa and boil them in the cooker with 1 small glass water, salt and baking soda.

Also put tea bag in the cooker. Close the lid of the cooker and let it boil for upto 1 whistle.

After the whistle lower down the flame and boil for another 5 minutes. Turn off the flame and wait until the steam comes out.

Meanwhile, lets prepare the masala. Make a paste of tomato, green chilli and ginger.

Heat oil in a pan and tamper the cumin seeds in it. Now put anardana seeds and coriander powder and red chilli powder into the pan.

Roast the masala and add tomato paste. Roast the masala until the oil starts to float at the top of the masala.

Pour 1 bowl water and let it boil. Put the boiled channa into the curry and mix well with the help of a ladle.

You can add more water to make the curry thin. Cook the recipe for 2-3 minutes and add garam masala ans coriander leaves to it.