For Chole:
Wash and soak white chickpeas in water overnight or for around 6 to 8 hours.
Pressure cook soaked white chickpeas with 2 cups water and baking soda in a pressure cooker over medium flame.
After 4-5 whistles, turn off the flame and let the pressure comes down naturally. Do not open the lid immediately to cook the chana perfectly.
Grind tomatoes, green chilli and ginger in a mixer grinder to make tomato puree.
Heat 2 tablespoon ghee in a pan over medium flame.
Add cumin seeds, asafoetida and mix well now add bay leaf, coarsely crushed cardamom, dry red chilli, cloves,garlic, cinnamon stick coarsely crushed black peppercorns and saute.
Now add turmeric powder and mix well
Add tomato puree and saute and add red chilli powder, coriander powder, salt, chana masala and mix well and saute until oil separates from sides.
Now add boiled chana and mix well.
Add water if required and mix well and bring it to a boil.
Lower the flame and simmer for 3 to 4 minutes.
Just before turning off the flame add garam masala and dry mango powder and mix well.
Garnish with coriander leaves.
While serving add chopped onion.
For bhatura:
Take a deep bowl and add refine flour, wheat flour, semolina, salt, sugar, oil and curd and mix well.
Make a soft dough with water.
Now cover this with a damp cloth and keep this dough in a humid place for 7 to 8 hours.
Add 1 teaspoon oil and knead again and divide the dough in medium size ball.
Heat oil for frying in a wok.
Dust some flour and roll each ball about 2-inch diameter with a roller.
Now gently place bhaturas and fry one by one.
Fry from both sides and it should be light golden brown.
Place the fried bhaturas on a paper napkin to remove excess oil.
Bhaturas taste great once hot so fry them just before eating.
