Chole Bhature

1 cup chickpea / chole, soaked overnight
4 tbsp oil
1 bay leaf
1 inch cinnamon stick
½ tsp cumin seeds
1 onion, finely chopped
1 tsp ginger-garlic paste
2 to matoes, finely chopped
1 tbsp kashmiri chilli powder
1 tsp anardana powder
1 tsp coriander powder
½ tsp cumin powder
¾ tsp aamchur powder
salt to taste
½ tsp garam masala
2 cups water
2 tsp coriander leaves, finely chopped

For Bhature:
2 cups maida
1 tbsp rava
1 tsp sugar
salt to taste
½ tsp baking powder
¼ tsp baking soda
2 tsp oil
1 cup curd / yogurt

In a cooker heat oil and saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.also add tomatoes and saute till they start releasing oil.further, add chilli powder, anardana powder, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.then add soaked chickpea. make sure to soak chickpea overnight.followed by 2 cups of water, give a good mix and check the seasonings.pressure cook for 7-8 whistles on medium flame.Let it stay for some time.mix well and garnish coriander leaves.Finally, serve with bhatura.

For Bhature:
In a large mixing bowl take maida.to that add rava, sugar and salt.also add baking powder and baking soda and mix well,add oil and rub with the flour.
also add curd and start to knead dough.knead and punch the dough well, grease the dough with oil.cover with moist cloth and rest for atleast 2 hours.further, roll and get to a long shape. pinch the dough into medium sized balls.then make balls between your palms.Finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.Now deep fry on medium heat.Serve hot.