Wash and Soak 2 cups chole overnight.
Next morning add chopped tomatoes, half teaspoon salt, 1/2 teaspoon red chilli powder, 1/4 teaspoon haldi, 1/2 teaspoon garam masala to them.
Boil them in a pressure cooker in 4 to 5 cups of water for 4 whistles on full flame
They will become soft and cooked to almost done.
Heat a non stick pan without oil and keep the flame low.
Add in the cumin seeds and coriander seeds.
Dry roast them lightly.
Then, Grind them together to a fine powder. Keep aside.
In the same mixer jar, Grind the onions to a paste.
Cut the green chilli into small pieces.
To make the gravy, heat 2 tablespoon oil in a pressure cooker.
Toss in the whole masalas like cloves,black peppercorns, cinnamon stick, Cardamoms and bay leaf.
Add in the grinded onion.
Let cook on slow flame for about 10 minutes till golden brown. Stir occasionally.
Add in dry masalas like jeera-coriander powder, 1/4 teaspoon salt, red chilli powder, chole masala, ginger garlic paste and green.chilli.
Add in the boiled Choles.
Adjust gravy consistency by adding more water if needed.
Again, Pressure cook for 2 whistles on full flame.
Let the pressure remove on its own.
Adjust seasonings if need be.
Garnish with green coriander leaves.
To make the Bhaturas Take the maida, rawa, curd, baking soda, salt to taste and 1 teaspoon oil in a big bowl.
Knead to a soft dough using little lukewarm water if needed.
Let it stand undisturbed for about 3 hours in summers or 5 hours In winters till it swells up quite a bit.
Heat oil on slow flame in a pan to fry the Bhature
Meanwhile, take a small ball of dough and roll just like rotis or Puris.
Use flour to dust while rolling as the dough will be quite soft.
Gently slide in the hot oil.
Fry them on low to medium heat.
Press with a slotted spoon to help the Bhaturas swell up.
Fry both sides turn golden brown
Remove on tissue paper so that excess oil is removed.
Serve hot with finely chopped onion, dash of lemon sprinkled on the Chole.
