• Firstly, wash kabuli chana or chick peas well and soak them overnight in water.

For The Recipe:

• In a pressure cooker, boil the chana by adding enough water and pressure cooking for about 8 - 10 whistles.
• Reduce the steam and rest it aside.
• In a cooking pot, add oil, heat it, add cinnamon stick and bay leaves.
• Add one sliced onion and fry till slight brownish, also add green chillies.
• Add paste of (one sliced onion, ginger,garlic cloves, 2 green chillies), mix and saute the masala well.
• Add tomato puree and stir well and cook for few minutes.
• Add all the dry spices which are salt, red chilli powder, turmeric powder, roasted coriander seeds powder, roasted cumin seeds powder, chole masala powder.
• Stir the dry spices well and cook the whole mixture on sim flame until oil starts separating from the masala.
• When oil oozes out, the masala is cooked well.
• Add the boiled kabuli chana/chick peas along with its stock which is obtained after pressure cooking.
• Mix well and cook for about 10 - 15 minutes for the chole to be absorbed in the masala.
• Garnish with fresh coriander leaves, onion rings and serve hot with bhature.