Wash and soak chickpeas overnight. Boil them upto 5-6 whistles with water and salt. To have nice brown colour add 1 teabag while boiling

To knead the dough take all purpose flour in A big bowl put curd and salt and knead a soft dough by adding little little water. An keep it aside for minimum 45 minutes.

Peel and wash clean the onions.finely chop them. Make A pure if tomatoes and green chillies.

Take A deep vessel put oil and heat it. Add gingergarlic paste and chopped onions. Cook on low flame until nice goldenbrown in colour.

Keep stirring and then add the tomato puree, salt, chhole masala and mix well. Simmer on low flame until tomatoes are cooked. Now add some turmeric and put the boiled chickpeas as well small pieces of boiled potatoes. Mix well and cook on high flame for 3-4 minutes. Keep stirring every few seconds.

Add 1 glass of water, mix and check the seasoning. Let it.cook on low flame with covered lid for 2-3 minutes. Add lemon juice and Garnish with coriander leaves..

To knead the dough take all purpose flour in A big bowl put curd and salt and knead a soft dough by adding little little water. An keep it aside for minimum 45 minutes.

Now take the bhatura dough make equal size balls to roll regular roti sized bhaturas.

Now take a deep vessel an hat oil for deep frying Roll one bhatura and fry it on low to medum flame. Similarly make and fry the others too. Serve hot with chhole.