Soak chole in brewed tea water. Overnight

Soak suji for 15 minutes in water which is just enough to make it wet. Shift flour,soda,salt together.Add sugar,soaked suji and curd, knead with just enough warm water to make a dough of rolling consistency. Knead again with greased hands till the dough is smooth.Brush the dough with oil again and keep the dough in a greased ziploc bag in a warm place for 3 to 4 hours. l used ziploc and then put it in a casserole for three to four hours.

Meanwhile, Pressure cook the chola with little salt in it and check if water is enough for the chole to get cooked and give one whistle. Lower the flame and cook them for about ten to fifteen minutes.Keep aside

Now heat oil add in chopped onions, cook them till pink. Now add tomato and ginger paste. Add salt,coriander powder, red chili powder, cook till two minutes. Add rest of the left masala,crushed kasoori methi, fresh coriander leaves. Now open the lid of the cooker and take out one tbsp chola, add them to the cooked masala and mash them a bit with the back of the tablespoon.

Now put this all in rest of the chola in cooker,mix and give one more whistle so that all the masalas are well combined.Remove the lid,garnish with fresh coriander leaves. I added few chunks of fresh paneer and hot desi ghee with one fourth tsp Kashmiri Lal mirch that's totally optional.

Now take the fermented dough and make small balls, roll them in elongated shape and fry till fluffy. Serve them with my another favorite specialty -achari pyaz!!

Simple easy and tasty way !! Wash and chop onions. Add in little salt, chat masala and one to two tsp mango pickle masala mix together.If you want, you can add chopped green chillies in it. Here you go !!

I served these piping hot bathuras with buttermilk, you may serve with any beverage of choice. Such kitchen specialties are incomplete without dessert. So, stay tuned for the #special dessert. Hint in the picture.