Wash and Soak the chole all night.
Heat 3 cups of water in a pressure cooker.
Add 1/2 teaspoon salt and haldi.
Add the Chole and boil till 4 whistles.
Shut off the flame and let the pressure release on its own.
To make the gravy, In a thick bottom pan, heat 2 tablespoon of oil on slow flame.
Add the onion and fry till soft.
Add jeera and garlic pods, chopped finely.
Add tomatoes and cook till soft.
Add all dry masalas mentioned in the ingredients.
Add the chole and cook on slow flame till all the water evaporates.
Make it dry and garnish with green dhania leaves.
Serve with masala puris.
To make the Puris, Knead atta like chapati by adding ¼ teaspoon salt, red chilli powder, roasted whole jeera and water as needed..
Take a lemon sized ball and roll like rotis.
Heat up 3 cups of oil for deep frying the puris.
Gently slide each puri one by one in the hot oil.
Cook till light golden brown on both sides.
Ready all puris similarly.
Serve hot with the Chole.
