Ingredients for Channa: 1 cup kabuli channa (chick peas) (soaked overnight) 1 tea bag 2 bay leaves 2 tomatoes 2 onions 2 tbsp. oil, 1 tsp. cumin seeds 2 cloves 1 cinnamon stick, crushed 1 tsp. ginger-garlic paste 3-4 green chillies, cut length wise 1/2 tsp. turmeric powder 1 tsp. red chilli powder 1/2 tsp. garam masala 1/4 tsp. pepper powder 1 tbsp. chopped coriander 1 tbsp. ghee or butter 1 tsp. lemon juice Salt to taste For Bhatura: 2 cups all purpose flour (maida) A pinch of baking soda 1 tbsp. ghee or oil Curd (yogurt) to knead a dough Salt to taste Oil to deep fry Method for Channa: Put the soaked, washed chick peas in a cooker with enough water, teabag, bay leaves and little salt. Pressure cook till done. Cool about 5 tbsp. chick peas for grinding. Blend 1 tomato, 1 onion, cooled chick peas and coriander leaves to a paste. Keep aside. Chop remaining tomatoes and onions. Heat oil in a large skillet, add cumin seeds, cloves, cinnamon, after it splutter, add ginger-garlic paste, green chillies, turmeric and fry for 2-3 minutes. Add chopped tomatoes, onions and fry till tender. Add ground paste, fry further 3-5 minutes. Add all dry powders, salt and stir till they mix well. Add drained channa and 2 cups water which was drained from channa. Stir and bring to boilfor 7-8 minutes till gravy thickens. Add ghee to it and remove from the heat. Add chopped coriander,lemon juice over channa and mix well. Method for Bhatura: Combine flour, soda, oil and salt in a bowl. Add enough curd to knead into a soft dough. Cover with a wet cloth. Keep aside for 5-6 hours. Knead the dough again. Divide the dough and shape into balls. Roll into thick rounds. Fry in hot oil. Till very light golden color. Repeat for all. Serve hot with hot channa and slices of onions and lemon.