Wash and Soak 2 cups chole overnight. Next morning, wash the chole properly and add to a pressure cooker.
Add salt, 1/2 teaspoon red chilli powder, 1/4 teaspoon haldi, 1/2 teaspoon garam masala to them.
Add 4 to 5 cups of water and cook for 4 to 5 whistles. They will become soft and cooked to 95 %.
Heat a non-stick pan without oil on low flame. Add the cumin seeds and coriander seeds. Dry roast them lightly.
Then, Grind them together to a fine powder. Keep aside. In the same mixer jar, Grind the onions to a paste.
Cut the green chilli into small pieces.
To make the gravy, heat 2 tablespoon oil in a pressure cooker.
Toss in the whole masalas like cloves, black peppercorns, cinnamon stick, Cardamoms and bay leaf.
Add in the ground onion. Let cook on slow flame for about 10 minutes till golden brown. Stir occasionally.
Now add ground tomatoes and cook till oil starts separating from the sides.
Add in dry masalas like jeera-coriander powder, salt, red chilli powder, chole masala, ginger garlic paste, and green.chilli.
Add in the boiled Choles. Adjust gravy consistency by adding more water if needed.
Again, Pressure cook for 2 whistles on full flame. Let the pressure remove on its own. Adjust seasonings if need be.
Garnish with green coriander leaves.
Take the maida, rawa, curd, baking soda, salt to taste and 1 teaspoon oil in a big bowl.
Knead into a soft dough. Add little lukewarm water if needed.
Let it stand undisturbed for about 3 hours ( in summers ) or 5 hours ( In winters ) till it swells up quite a bit.
Heat oil on a slow flame in a pan to fry the Bhature
Meanwhile, take a small ball of dough and roll just like rotis / Puris.
Use flour to dust while rolling as the dough will be quite soft.
Gently slide in the hot oil. Fry them on low to medium heat.
Press with a slotted spoon to help the Bhaturas roundup. Fry both sides turn golden brown. Remove on kitchen towels.
Serve hot with finely chopped onion, and a dash of lemon sprinkled on the Chole.