Soak Kabuli Chana a night before. In the morning boil them with tea liquor, water and salt. Drain the water and put the Chana aside.

Make purée of tomato,ginger, green chillies, amchur.

In a pan, put oil, the prepared purée, salt and chola masala. Stir it.

Add chola in the prepared purée and boil chola in it for 5-6 minutes then put off the gas.

Mix 3 cups maida and 1 cup whole wheat atta, some curd, salt to taste and knead into a dough. Let it rest for half an hour after which roll it out and fry.