atta would be better)
- Heat oil in a pan. Add cardamom,bay leaves and cinnamon stick. Stir for few seconds. Add chopped onion and fry until tender. Add the rest of the ingredients except chana and potato. Fry them a little. Then add chana and grated potato. Stir well to coat with masala.
- Add water and cover the pan with lid. Cook until chana become nicely tender. Gravy should be thick.
- Now take a large mixing bowl. Add flour,baking powder,sugar,salt and 3 Tbs oil. Mix them well. Add plain yogurt and water. Knead well to make a smooth soft dough.
- Cover the dough with cling film and keep it in little warm place around 2-3 hours.
- Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic. Divide the dough into 6-8 equal-sized balls. (If you have not enough large pan to fry you can make it 10. Then size would be small.)
- Set up the cooking oil to heat, in a large, deep pan, on medium heat.
- Take one ball on the rolling board, spread some flour and roll it like roti size. Make all the other ball in the same process.
- When the oil is heated enough (to test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready) add a rolled-out vhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the vhatura with the slotted spoon. This will cause tit to puff up like a ball. Keep frying and turning gently till both sides are golden.
- Drain and remove from oil when done and keep in bowl/ plate on paper towels to soak extra oil.
- Grnish chola with chopped onion,green chili and coriander leaves.