Cholay Bhatooray

For the cholay 1 cup chick peas (Kabuli chana ), soaked overnight 1/2 teaspoon cumin seeds (jeera) 1 onion finely chopped 12 mm. (1/2") piece ginger , grated 2 cloves garlic , grated 2 teaspoons chole masala (chana masala ) 2 teaspoons chilli powder 2 teaspoons amchur (dry mango -powder) 1/4 teaspoon turmeric powder (haldi ) 1 tablespoon coriander (dhania) powder 1 teaspoon cumin seeds (zera) power 2 tablespoons oil salt to taste For the bhatooray: 1/2 cup plain flour (maida ) 1/2 cup potato , boiled and grated 11/2 teaspoons oil salt to taste oil for deep frying For Garnishing: 1 onion , sliced 4 lemon wedges

For the cholay: Pressure cook the chick peas for 3 whistles until they are soft . Drain and keep aside. Heat the oil in a pan, add the cumin seeds . When the seeds crackle, add the onion , ginger and garlic and saute till the onion is golden brown. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and saute for another minute. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside For the bhatooray: Combine the flour, potato , 1 teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well till it is smooth Cover with a wet muslin cloth and rest the dough for 10 minutes Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Serve hot with the chole, sliced onion and lemon wedges. Tips: While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up. Chole masala is a blend of spices which is readily available at most grocery stores.