Bhatura making Take all the ingredients except the soda in a bowl Mix them all with hand Now start adding drinking soda gradually and knead. Don’t pour soda altogether, use as needed to make a soft dough Cover and keep it aside for 30-45 minutes

Making of bhatura: Heat oil for frying in big karahi. Divide the dough into balls. Roll out into a circle not too thin and not too thick.

When the oil is hot and ready to fry.

Use a slotted spoon to press the bhatura down as it puffs up -- this will ensure it cooks evenly and puffs into a ball.

Remove the bhatura to a colander lined with paper towels. Serve hot with the chana masala.

Making of chana masala: Heat the ghee in a wok and add the whole spices -- the bay leaf, cardamom, cinnamon and cloves. Now add the cumin and stir to mix. When the cumin sizzles, add the onions and cook until the onions turn golden-brown.

Add the ginger-garlic paste and saute for a minute. Add turmeric and red chilli powder and all the Masalas saute for another minute, then add the tamarind pulp.

Mix well by stirring and add the Chanas (reserving the water for later use) Stir so that they get well coated in masala Let it cook for 5-10 min

Now add the reserved chana water and stir well. Bring to a boil, turn heat to low, cover and simmer about 15-20 minutes so all the flavors get well merged.

You can use a potato masher to mash some of the chickpeas and thicken the sauce. If the chana masala looks too dry, add more water.

Towards the end garnish with coriander leaves and enjoy with hot bhaturas.