PREPARATION

(For Khatte Chole)
1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 4 pods cloves, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 6 whistles.
4. Open the lid and remove it from heat.
5. Heat 2 tablespoons oil in a heavy skillet, add 4 pods crushed green cardamom, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon crushed coriander seeds, 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir for 2 - 3 minutes.
6. Then, add 1 teaspoon green chili, 100 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 300 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chana masala, 1 teaspoon pomegranate powder and mix it well.
10. Then, add the boiled chickpeas and mix it well.
11. Bring it to a boil.
12. Cook for 8 - 10 minutes on medium heat.
13. Add 1/2 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
14. Add 2 tablespoons lemon juice, 1 tablespoon coriander and mix it again.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and keep aside.

(For Gehu Bajra Thepla)
1. In a mixing bowl, add 85 grams pearl millet flour, 115 grams wheat flour, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 tablespoon coriander, 1 tablespoon oil, 160 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 30 minutes.
3. Take a ball from dough and flatten it with the help of a rolling pin.
4. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes on medium heat.
5. Flip it gently.
6. Brush it with ghee.
7. Flip it again.
8. Again brush it with ghee.
9. Cook until it turns golden brown in color from both sides.
10. Remove it from heat and keep aside.

(Masala Chaas)
1. In a jug, add all the ingredients and mix it well.
2. Serve it with prepared khatte chole and gehu bajra thepla.