For the chana:
2 cans of chick peas (drained)
1 can of tomato paste
1 large onion (chopped)
1 1/2 tbsps of coriander (chopped)
1 tsp of ginger (crushed)
1 green chili (chopped)
2 cloves of garlic (crushed)
1 tsp of tea leaves or powder
1 tsp of sugar
1 tsp of cumin seeds
Juice of 1 lemon
3 tbsps of oil
1 tsp of chili powder
1/2 tsp of turmeric
1/4 tsp of black pepper
1/4 tsp of garam masala
1/2 tsp of cinnamon
1/2 tsp of clove powder
2 cups of water
Salt to taste
For the Bhatura:
2 cups of all-purpose flour (maida)
2 tbsps of oil
1/2 tsp of baking powder
2 tbsps of plain yogurt
1/2 tsp of salt
Milk
Oil for frying

Chana Bhatura

1. For the channa, fill a pot with enough water. Add chick peas and the tea powder and bring to a boil. Let it boil for at least 5 minutes. Pour into a colander, and set aside.
2. Take the coriander, half of the chopped onions, half of the tomato paste and 6 tbsps of the chick peas and put into a food processor. Grind into a paste. Add a little bit of water, if necessary. This is the channa paste, set aside.
3. Heat oil in a skillet. Add cumin seeds to splutter. As soon as the seeds change dark brown, Add ginger, garlic and chili. Fry for 1 minute. Then add remaining onions and fry for a few seconds. Then add sugar and remaining tomato paste. Mix well for 2 minutes.
4. Add the channa paste and mix for 2 minutes, then add turmeric, cinnamon, clove powder, chili powder, black pepper and garam masala. Again mix well.
5. Add the rest of the chick peas, lemon juice and the 2 cups of water. Bring to a boil. Let it boil for 5 minutes, or until it forms a thick gravy. Add salt for taste.
6. For the bhatura, mix flour, baking powder, and salt together. Add and mix in oil and yogurt. Add enough milk to knead into a pilable dough. Cover and let the dough sit for 4 hours.
7. Knead the dough again. Take a fistful of dough. Roll into 1/4'' thick, 5'' diameter round. Fry in the oil until light golden brown. Repeat for all. Serve with channa.
Tip: Take a whole onion and slice it into rings. Add 2 tsps of lemon juice, some salt, black pepper, cinnamon, clove powder, cumin powder and chili powder. Mix well and serve with Channa Bhatura.