Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR CHANNA***
   1      cup           kabuli channa soaked overnight
   1      large         tomato
   2      large         onions
   1 1/2  tablespoons   chopped coriander
   1      teaspoon      ginger grated
   1      teaspoon      garlic crushed
   1                    lemon -- (juice extracted)
   2      tablespoons   oil -- 1 tablespoon ghee
   1      teaspoon      tea leaves -- (tied into a pouch
                        -- in a small piece of
                        -- clean muslin cloth)
   4                    green chillies slit
   2                    bay leaves
   1      teaspoon      sugar
   1      teaspoon      cumin seeds
                        ***DRY MASALAS ***
   1      teaspoon      red chilli powder
     1/2  teaspoon      cinnamon - clove powder -- turmeric powder
     1/4  teaspoon      garam masala -- pepper powder
                        salt to taste
                        ***FOR BHATURA***
   2      cups          plain flour -- (maida)
   2      tablespoons   curds
   2      tablespoons   butter or oil
     1/2  teaspoon      soda bicarb
                        salt to taste
                        Milk to knead dough
                        oil to deep fry

Preparation:

Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tablespoon channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tablespoon coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. Making time :- 30 mins (excluding pressure cooking) Serves - 5