Choley Bhaturey

Ingredients:
For Bhatura:
2 3/4 cups plain flour
2 cups atta
1 tsp salt
1 tsp baking soda
250 gm plain curd
water
oil

For choley:
2 cups channa
3/4 tsp baking soda
1 tbsp tea leaves-tied in a small cloth
salt to taste
2 tbsp ginger-finely shredded
3-4 green chillies-slit a little
2 potatoes-large, boiled, peeled and quartered
2 tbsp coriander powder
1 tbsp cumin seeds-roasted and powdered
1 tsp garam masala
1 tsp black pepper powdered
1 tbsp pomegranate seeds-powdered
3/4 cup oil
1 lemon quartered

Method:
Bhature:
Place refined flour and atta in a bowl.
Stir in 1 tsp salt, 1 tsp baking soda and about 250 plain yoghurt.
Slowly add water if necessary until a soft dough is forms.
Lightly knead dough in bowl until soft and smooth.
Your finger should be able to press in with hardly any pressure.
Shape dough into a ball and place in a bowl. Cover with a damp cloth and leave to rise in a warm, draught free place around two to three hours.
Knock back enough dough and break it into 20-25 walnut-sized pieces.
Roll into smooth balls, and then roll out thinly into rounds on a lightly floured surface with a floured rolling pin.
Heat oil in a wok over high heat until a small piece of dough thrown in comes back up to the surface immediately.
Fry the bhaturas until lightly brown on each side.

Chole:
Add baking soda to the channe and soak for at least 3-4 hours.
Cook channe in fresh water with tea leaves and 1 tbsp salt.
Remove tea leaves and excess water.
Add cumin, coriander, garam masala, black pepper, pomegranate seeds, 1 tbsp salt to the channe. Mix well together.Heat the oil, add ginger, stir a few times, until slightly brown. Add green chillies and stir a few times.
Add the channa mixture and potatoes and stir continuously till well mixed and slightly fried.
Serve hot, garnished with the lemon quarters.