Wash and soak 1 cup kabuli chana into water for 6-7 hrs or you can soak it overnight.

Now in a pressure cooker, add soaked kabuli chana, salt and water. Pressure cooks it for 6-7 whistle on medium flame till chana is slightly soft.

Then in a mixture jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp anardana, 1 tsp fennel seeds, 1 tsp kasuri methi, ½ tsp black salt, 1 tbsp Kashmiri red chilli powder, ½ tsp turmeric powder, ¼ tsp amchur powder and 1 tsp garam masala. instant chole masala is ready.

Now in kadai, add oil, 1 tsp cumin seeds, 1 bay leaf and 1 black cardamom. Saute it.

Then add onion puree and pinch of sugar and saute it.

Now add ginger garlic paste and saute it.

Then add tomato puree and salt. saute till it oil separate from its sides.

Now add 2 tbsp chole masala or as required. Mix well.

Then add boiled chole and mix well with gravy.

Add hot water and mix well with gravy. Cover and cook for 5-7 minutes on low flame.

Meanwhile in a tadka pan, add ghee, ginger slits, chopped garlic cloves and green chilli and saute it.

Add Kashmiri red chilli powder and add tadka on chole.

Garnish with coriander leaves and serve chole with bhature.

In a mixing bowl, add 1/3 cup rava, ½ cup curd, salt and sugar. Mix well.

Now add ½ tsp baking soda and mix well.

Add 2 cup wheat flour and mix well.

Now add water gradually and knead tight dough for wheat flour bhature.

Add some oil and make dough slightly smooth.

Cover and rest dough.

Now take lemon size dough and roll into round shape puri.

Heat oil in pan, add rolled bhature and fry on high flame and splash hot oil on it. so will easy puff up.

Fry till it become slightly brown from both the sides.

Serve hot bhature with chanan masala.

Cut onion into round slices and separate its rings.

Soak onion rings into ice cold water.

Now take onion rings into bowl, add ½ tsp red chilli powder, salt to taste, ½ tsp chaat masala, ¼ tsp black salt, 2 chopped green chilli and some coriander leaves. Mix well.

Onion laccha salad is ready to serve.