Ingredients:
{Ingredients for Cholay}
  • 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
  • 1 Onion (finely chopped)
  • ½" piece of Ginger (Adrak) (grated)
  • 1 teaspoon Garlic Paste
  • 1 Tea Bag (optional - this is to give the black colour)
  • ½ tsp. of Cumin Seeds
  • 2 tsp. of Red Chilli Powder ( to taste)
  • ¼ tsp. of Turmeric Powder
  • 1 tbsp. of Coriander Powder
  • 1 tsp. of Cumin Powder
  • Salt (to taste)
  • 2 tsp. of Chana Masala
  • 2 tsp. of Dry Mango Powder (Aamchoor Powder)
  • 2 tbsp. of Cooking Oil
  • 1/2 cup Tomato Paste
{Ingredients for Bhaturey}
  • ½ cup of Potatoes (boiled & grated)
  • ½ cup of All-Purpose Flour (Maida)
  • Salt (to taste)
  • 1 ½ tsp. of Cooking Oil
  • More Cooking Oil (for deep frying)
  • {For Garnishing}
  • 1 Onion (sliced) ( soaked in Vinegar or Lemon juice)
  • 4 Lemon Wedges
  • 2 Green Chilli - finely chopped
  • Coriander - finely chopped
Instructions:
  1. Either use a Pressure Cooker (time will have to be determined) or boil the chick peas with a tea bag for 2 hours until they are soft. Drain and set aside. Discard the tea bag.
  2. Heat the oil in a pan, add the cumin seeds. When the seeds splutter, add the onion, ginger and garlic and sauté until the onion is golden brown.
  3. Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
  4. Add the tomatoes paste and saute for 2 minutes
  5. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.
Bhaturey
  1. Combine the flour, potato, 1 ½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well until it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.
  2. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
  3. Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
  4. Serve hot with the cholay, sliced onion and lemon wedges.