2 Cups Chick Peas
1 Bay Leaf
2 tsp Oil
1 Tomato, chopped
1 Cup Water
3 tsp Salt
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Ginger
1 tsp Garlic
2 Onions, chopped
8 Black Peppercorns
1 Black Cardamom
1 tsp Cumin Seeds
1 Cinnamon stick
2 Green cardamom
1 Cup Water
1 Bunch Coriander leaves
1/2 Cup Wheat Flour
2 Cup Maida
2 tsp Sugar
1 tsp Yeast
1.Boil chickpeas with tea leaf and dried amla.
2.Heat oil in a pan, add bay leaf, cumin seeds, green cardamom, black cardamom, cinnamon stick, black peppercorns and cloves and saute them together.
3.Add chopped onions and saute it till it turns golden brown.
4.Now add ginger, garlic, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Mix it properly.
- Add some water and then add boiled chickpeas and chopped tomato, mix it properly and shift the mixture into a pressure cooker.
6.Add coriander leaves in it and pressure cook it.
1.In a big bowl take yeast, add sugar and water in it and stir them properly.
2.Now in a big bowl put maida, wheat flour, salt and the yeast mixture into it, mix it a little and add water in it.
3.Knead the mixture properly and form a dough.
4.Leave the dough covered with a cloth for 2-3 hours for the yeast to work.
5.Now, roll chapattis from the dough and put them in hot oil for frying.
6.Once done serve them hot with Chole.