Soak chhole overnight and in morning take a muslin cloth.
Add all whole spices and tea leaves in that cloth and make a potli.
Add baking soda and potli in chhole and cook for 3 -4 whistle.
Make a smooth paste with tomato and green chillis.
Heat 4 tbsp oil in a pan
Add cumin seeds, asafotida and add paste. Roast well.
Now add salt, chhole masala and cooked chhole.
Shimmer for 15 minutes and chhole are ready to serve
In a kneading plate add refined flour, salt, curd and sugar. Knead a soft dough.
Keep it aside for 20 minutes.
Heat oil for frying.
Take a small ball and roll out. Drop in oil and fry it.
Serve with chhole, papad and achar.
