Soak chana overnight or at least for 6 hours. Add soaked chana into a pressure cooker. Add around 3 cups of water, salt to taste and one tea bag. Tea powder will give nice brown color to chana. Cook chana till 3 whistles.
Dry roast coriander seeds, cumin seeds, red chilies, cloves, black pepper, cardamom, cinnamon till nice aroma starts to come out. Take it aside. Saute pomegranate seeds for a minute. Now grind all roasted spices along with pomegranate seeds. Finally mix dry mango powder, nutmeg powder, and fenugreek leaves with ground masala. Now, chana masala is ready.
Heat oil in a pan. Add mustard seeds, cumin seeds and bay leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add ginger garlic paste, pinch of asafoetida and turmeric powder. Saute for few seconds.
Add tomato puree and mix well. Let it cook till all moisture evaporates. Keep stirring occasionally. Add ground masala, paprika and mix well. Saute till oil starts to loose out from spices. Add cooked chana and mix well. Let it cook for 8-10 minutes. Adjust the consistency by adding little water. Add extra salt if needed. Finally add chopped cilantro and let gravy simmer on low heat for about 3-4 minutes. Serve hot with bhatura, roti or plain rice.
To make Bhatura: Sieve wheat flour, baking soda, and salt to taste. Add yogurt and 1 tsp oil to flour. Mix well. Remove all lumps. Start kneading the dough by adding little water at a time. Consistency of dough should be soft. Cover the dough and let it rest for 30 minutes.
Make 4 equal sized balls and roll them evenly. Roll little thick than regular chapati. Deep fry bhatura till it gets slight brown color. Serve hot with Chole masala.
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