Take White Chickpeas (Chole Chana/Kabuli Chana) and soak in water overnight or for 8-10 hours. After soaking, drain out the water and rinse the soaked Chickpeas with fresh water for 2-3 times.

In a pressure cooker take the washed Chickpeas. Add Salt, Baking Soda and required amount of Water to it. Baking Soda is optional. You can skip it if you want. It is added to boil the chana in quick time.

To it add Tea Bags and whole spices such as Bay Leaves, Cinnamon Stick, Green Cardamom, Black Cardamom, Star Anise, Cloves (Laung) and Garlic Cloves. Tea Bag gives nice colour and aroma to the chole curry.

Switch on the stove and place the cooker over it. Close the cooker with lid and pressure cook the Chickpeas over medium flame for 4-5 whistles.

After 4-5 whistles switch off the gas and allow the pressure to release on its own completely. Do not open the lid immediately.

Once the pressure completely releases, open the lid and drain out the water. Keep the boiled chickpeas in a separate bowl by separating it with the tea bags and the whole spices. Also keep the left over water to use it later on to prepare the curry of Chole Masala.

Take the Chopped Tomatoes in a mixer grinder jar and grind it to make a smooth tomato puree. Also grind the Chopped Onion to make smooth paste. You can grind them together if you want. I usually grind them separately. Keep them aside.

Now heat 2 tablespoon Oil in a kadai over medium flame. Add Cumin Seeds and Slit Green Chillies to it.

When the Cumin Seeds starts to crackle, add the Onion paste. Saute it till it turns slight golden in colour and starts leaving oil at the edges of the kadai.

Add Ginger Garlic Paste. Mix it and saute for few seconds till the raw smell of Ginger Garlic paste goes off.

Next add Tomato Puree and Salt. Mix the ingredients properly. Cook for 5-6 minutes or till the raw smell of tomatoes goes off. Keep stirring it at regular intervals so that it does not stick at the bottom of the kadai. Add Salt as required since we had already added Salt while pressure cooking the Chickpeas.

Now add the spices such as Turmeric Powder, Coriander Powder, Kashmiri Red Chilli Powder, Chole Masala Powder and Aamchur Powder. If you do not have Aamchur Powder, you can replace it with lemon juice. Add it before serving. Please visit Chole Masala Powder to prepare this masala powder at home. You can also use readymade chole masala powder.

Mix the spices with the Onion and Tomato paste. Saute them till the spices are cooked properly or the spices starts leaving oil at the edges of the kadai.

Now add the Boiled Chickpeas and combine it well with the spices. Cook it for 3-4 minutes.

After 3-4 minutes add the left over Chickpeas water to the chole. If required you can add extra water to it. Slightly mash the chole with the spatula to make the gravy thicker.

Cover the kadai and cook for about 5 minutes till the oil slightly separates with the chole. The gravy of the chole will become little thicker. Adjust the consistency of the chole curry as per your choice.

Lastly add Chopped Coriander Leaves and Kasuri Methi. Mix it and switch of the flame.

Now we will temper the Chole Masala. Heat Oil in a deep spatula. Add Slit Green Chillies, Slit Ginger and Asafoetida. Spread the tempering over the prepared Chole Masala. Punjabi Chole Masala is ready to serve.

In a large mixing bowl, take All Purpose Flour (Maida) and Semolina (Sooji). Mix to combine well.

Next add Baking Powder, Sugar, Salt and Oil. Mix all the ingredients properly.

Now add Curd and with the help of your palm mix it again. Next add Warm Water and knead the mixture to prepare soft dough.

After preparing the dough, apply some oil all over the dough. Cover the dough with muslin cloth and allow it to rest for 2-3 hours.

After 2-3 hours, remove the muslin cloth. Knead it again for few minutes. The dough is ready to prepare the Bhature.

Divide the dough into small parts of medium size. Roll each part to make small balls.

Take a ball and place it on the rolling board. With the help of rolling pin, roll the ball into a circle shape or oval shape.

In a kadai heat Oil over medium flame for deep frying. Once hot, drop the rolled dough into the oil.

The rolled dough will quickly start puffing. When the dough gets puffed up, turn it upside down and fry the other side.

Fry the Bhature till it turns to golden brown in colour. Take out the Bhature from the oil and place it over tissue paper or kitchen towel to absorb excess oil. In the same manner, roll and fry all the Bhature.

Chole Bhature is ready to serve. Serve Bhature hot with Chole Curry. Before serving, garnish Chole Curry with Chopped Coriander Leaves and serve it hot with Onion, Pickle and Lemon wedges.