Preparation- 15-20 Minutes

For Chana- You will need to soak the grams overnight, and boil them on the next day.

For Bhatura- Knead all the ingredients for Bhatura into a dough the day before or 4-6 hours before you want to make them.

Ingredients-

For Chana Masala-

• Boiled Gram  1 lb
• Yogurt 2 tbsp
• Onions 1 large
• Tomatoes- 2
• Green Chillies- 3
• Ginger- large piece
• Green Coriander- according to taste
• Garlic- 2 small pieces

Spices- 

• Salt- according to taste
• Chilli Powder- according to taste
• Turmeric powder- according to taste
• Garam Masala- according to taste
• Amchoor- according to taste
• Chana Masala- according to taste
• Ghee- 2-3 tbsp
• Cheese (for garnishing)-not required

For Bhatura- 

• Flour 1 cup
• A pinch of baking powder
• Salt to taste
• Curd
• Ghee for Frying

Directions-
Bhatura-

• Knead all the ingredients for Bhatura into a dough the day before or 4-6 hours before you want to make them.
• Set aside in a warm place
• Once it is ready shape into thick purls and deep fry in hot ghee until they turn brown.

Chana-

• Pressure cook the chana to boil them
• Grind the onions.
• Then frind tomatoes, chillies, ginger and garlic.
• Heat ghee in a pan or kadhai.
• Add onions in the hot ghee till they become golden brown.
• Add tomato paste in the pan.
• fry till they all become brownish in color.
• Add turmeric powder, then chilli powder.
• Add chana masala and garam masala.
• Fry till they all mingle up with each other:)
• Add salt (according to taste)
• Add the boiled chana. Add water (if needed).
• Cook till gravy thickens.
• Garnish with corainder leaves and serve it hot with bhatura, cut onions and lemon.

ENJOY!!