PREPARATION

1. In a bowl, add 300 grams chickpeas, 600 milliliters water and soak for 6 - 8 hours.

2. In a mixing bowl, add 50 milliliters warm water, 1 tablespoon yeast, 1 tablespoon sugar and mix it well.

3. Rest the mixture for 10 minutes.

4. Add 400 grams all purpose flour, 70 grams yogurt, 1 teaspoon salt, 50 milliliters butter and mix it well.

5. Then, add 100 milliliters water and knead it into a smooth soft dough.

6. Rest the dough for 2 hours.

7. Take a pressure cooker, add soaked chickpeas, 700 milliliters water, 1 teaspoon salt and cover it with lid.

8. Cook until you hear 4 whistles.

9. Open the lid and remove it from heat.

10. Drain the chickpeas and transfer this into a bowl.

11. In a mixing bowl, add soaked chickpeas, 100 grams boiled potatoes, 100 grams onions, 100 grams tomato, 1 tablespoon green chili, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, 35 milliliters tamarind chutney and mix all the ingredients well. Keep aside.

12. Take a ball from dough and flatten it with the help of your fingers.

13. Place it on a baking tray.

14. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes or until golden.

15. Remove it from oven.

16. Place it on a board and cut it into half to make a pocket for stuffing. (See Video)

17. Add the prepared chole in it.

18. Garnish with coriander.