1)2 cups kabuli chana
4)1 large onion
5)3 large tomatoes
6)ginger garlic paste
8)amchur/dry mango powder
10)red chilli powder
16) fenugreek leaves
1)24tbsp white flour/maida
4)2tsp baking powder
1)For bhature,mix maida,baking powder(u can even add eno or any soft drink),2tsp sugar,2tsp salt,2tbsp ghee and 2 tbsp yogurt and mix.add water and make a dough by kneeling for 25- 30 mins.apply oil and keep the dough aside for 1 hour.
2)For channa,soak kabuli chana overnight for 12-24 hrs.drain and wash.
3)now add 5tsp tea leaves in water(almost 2 cups equivalent) and bring to a boil.
4) now in a pressure cooker add channas,bay leaves/tej patta,2tsp salt,water and filtered tea water.cover and cook for 30 mins.
5)to prepare the tadka/tampering,finely chop 1 large onion and purree or blend 3 large tomatoes and 3 green chillies.
6)now in a wok/kadai add 3 tbsp oil,let it heat and add cumin seeds/jeera,let it sizzle the add ginger garlic paste and cook for 2mins,then add onion and cook well till golden brown and then add 2tsp red chilli powder(or to taste) and 1.5 tsp turmeric powder/haldi.cook for 2 mins stirring continuously and then add tomatoes and salt to taste,now add 4tbsp amchur powder and 3tbsp garam masala whisk continuously for 5-10 mins till it leaves oil from sides.
7)after steam has evaporated,transfer the chana mix to tampering/tadka and mix well and cook for 5-6mins and garnish with slit green chillies and ginger juliens with coriander and crushed dried fenugreek leaves and mix.
8)now take bhatura dough and make small balls,roll out but do not add dry flour,if it sticks then add oil,brush oil on balls as it shouldn't get dry,roll out each ball thin in center and thick at edge,then fry in a wide based kadai carefully till it puffs up,roll over to cook on other side and take it out.the oil should be smoking hot