Ingredients:

• For Bhaturas:
• 1 can – Pillsbury unbaked country biscuits
• 1 cup – Oil to deep fry the Bhaturas
• For chole:
• 1 small can – Garbanzo Beans, washed
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic powder
• 1 tsp – Cumin seeds
• 2 tbsp – Oil
• 2 tbsp – Cilantro (coriander leaves)
• 6 to 7 – Mint leaves
• 1/2 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 2 to 3 – Bay Leaves
• 2 to 3 – Cloves
• 1/2 tsp – Garam Masala
• 1 – Onion, medium sized finely chopped
• 1 big – Tomato
• 1.5 cup – Water
• Salt to taste

Method:

1. Pour the oil in a kadai, heat well.
2. The Pilsbury biscuit will be in ready-made mounds. Roll them into 5 to 6 inch bhaturas. and fry them in oil and drain.
3. Take 2 tbsp of oil in a pressure cooker and heat it.
4. Add garlic powder, saute till brown, then add cumin seeds and fry until they splutter.
5. Add bay leaves and cloves and diced onions.
6. Fry them till they are light brown.
7. Add the rest of ingredients, including water, but excluding cilantro and mint leaves.
8. Close the pressure cooker and wait for 3 whistles or 5-7 minutes.
9. After that, transfer the chole into a serving bowl.
10. Garnish with cilantro and mint leaves just before serving.
11. You can also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Recipe courtesy of Sify Bawarchi