Ingredients: 

• Maida  – 2 cups (heaped ).
• Curd -1/2 cup.
• Cooking soda – 2 pinches.
• Salt  – ¾ tsp.
• Oil – enough for deep frying.

Method :

• Blend salt and soda to the flour in mixing bowl.
• Pour curds and knead well ( Adjust flour to make really soft dough that doesn’t stick and maintains a shape)
• Keep closed for 7 to 8 hours.
• Knead bhatura dough  well for several time.
• Make even size balls.
• Roll out evenly and little thicker than normal puris.
• Deep fry in hot oil.
• Serve  hot with chana chole masala.

Pindi Chana :

Ingredients

• Chick peas ( Kabuli Chana ) -1 cup
• Tea leaves – 1 tbsp.
• Coriander powder – 2 tsp
• Cumin powder – 2 tsp.
•  Red chilli powder – 11/2 tsp.
• Turmeric powder- 1/4 tsp.
•  Cumin seeds – 2 tsp.
•  Pomegranate seeds (anardana) 1 tbsp.
• oil – 2tbsp
• Green chillies 4-6
• Ginger & garlic paste -1 tbsp.
• Amchur – little.
• Tomato – 1
• Garam masala powder – 1/4 tsp.
• Salt to taste

For Garnish :

• Onion – 1 ( chopped ).
• Coriander leaves – 1 tbsp ( chopped )

Method :

• Soak chickpeas in four cups of water nightlong.
• Tie tea leaves in fabric piece to make a bundle.
•  Drain chickpeas,add six to eight cups water,salt and tea leaves tied in fabric textile.
• Pressure cook for twenty minutes or till soft
•  Drain the cooked chickpeas and reserve the preparation liquor.
• Discard bundle of tea leaves.
• Combine along cumin powder, red chilly powder, coriander powder, turmeric powder and amchur.
•  Dry roast cumin seeds until dark brown.
• Dry roast anardana and grind to a coarsely powder alongside roast cumin seeds.
• Heat  oil in a kadai, add slit green chillies, tomato pieces and ginger-garlic paste. Stir-fry shortly
• Add the mixed spice powder and stir-fry fora moment
• .Add half of the reserved preparation liquor and cook for 2 minutes.
• Add the cooked chickpeas, salt ,another half of reserved preparation liquor and cook on high heat for 3 to 4 minutes
• Sprinkle garam masala powder, roast cumin and anardana powder.
• Garnish with chopped onion and coriander leaves.
• Serve hot with Bhatura.