Chole masala - 1. First soak the chole overnight or at least 5 hours,. 2. Take the chole into a vessel that can sit in a pressure cooker. Place 4 tea bags around the vessel edges and one in the center. Tea helps in giving the black colour to the chole masala. We place it evenly around the vessel so that the colour evenly distributes. Add enough water the cover the chole. The water should be atleast an inch above the chole. 3. Add salt to the chole. Pressure cook the chole for 3 whistles. Thats on my cooker. The chole should be nicely cooked. 4. Chop the onions into a big pieces. Peel the garlic and ginger and blend it. 5. Slit 3 of the chilli length wise. 6. Add oil to a pot, add the slit chill and fry it a little bit before adding the onions-garlic-ginger paste. 7. Cook the paste nicely, and once done add all the chole along with all the water from the cooker. All the water is required, because its the water that brings the colour. 8. Cook for sometime and then take some of the chole and blend it. Once blended add it back into the pot. This should be done based on how thick you want the chole to be. This will make sure that the chole and the water are not separated. 9. Add the coriander powder, chilli powder and chole masala and a salt to taste. 10. Cook it nicely. 11. Have it along with the bhatura recipe that I saw in vah-reh-vah.com Aloo sabzi: 1. Boil the Aloo. The point is not to overcook it. If done in a pressure cooker you have to be careful about this. You can keep it on a vessel on top of the chole while pressure cooking it. 2. Dry grind the red chilli, coriander seeds and jeera. 3. Mix this with the Aloo. Add salt to this. 4. Heat oil in a pan. 5. Add the potato mixture and saute it. Make sure you dont mix it too much, else the potatoes will start breaking. 6. Take the remaining green chillies saved from the chole masala preparation and fry it in oil. While making bhature you can fry these chillies in that oil. Take the chillies out just before they turn white. 7. Put these chillies in the aloo masala.