Ingredients

–              1 cup Chola

–              Salt to taste

–              1 packet Tea leaves

–              1/2 tsp Zeera

–              2 piece Kadi Patta

–              1 Onion (1/2 thinly slized and 1/2 to make paste)

–              1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste, mince them)

–              1 tsp Garam Masala

–              1/2 big size Tomato and

–              2 tbsp Tomato Puree (or, 3/4 tomato)

–              1/4 tsp each Haldi, Mirchi, Dhaniya powder

–              1 tsp Chola Masala (if not doesn’t matter)

For Onion Paste

–              1/2 Onion

–              2 Red Chillies

–              Small piece of Cinnamon

–              3/4 piece Cloves

–              2 piece Elaichi

Method

–              Let chola soak in water overnight.

–              Next day pressure cook with salt to taste and 1 packet of tea or put little tea leaves, we get in India and wrap it in a cloth.

–              This will change the color of chola to black. In a pan, in little oil, add Zeera, Kadi Patta.

–              Then add 1/2 thinly slized onion.

–              Fry till golden brown.

–              Then add minced garlic and ginger paste. Then add onion paste.

–              Fry till oil comes out. Then add tomato and tomato puree.

–              Add haldi, mirchi, dhaniya and chola masala.

–              When masala is done, add chola and little water. Check salt.

–              Let cook for few minutes.

–              Garnish with chopped onion.

For Batura

–              1 cup Maida

–              1/4 cup Atta

–              Salt to taste (1/4 tsp)

–              2 tsp Oil

–              3 tbs Curd

Method

–              Add maida and atta. Add salt and the add oil.

–              Mix with hand, till you can make balls from atta. Mix dahi. Mix very well.

–              Add enough water to make atta dough.

–              Put the dough in a plastic bag.

–              Roll the bag to remove any air and tie it.

–              Let stand atleast for 6 hours.(You can do it when you put chola in water, previous night).

–              Heat the oil and make big size poories (batura).

–              Eat with chola. Enjoy with Imli Chutney.