For chole:

1. Soak the channa for eight to ten hours or overnight.
2. Pressure cook channa up to 6 whistles.
3. Before making the chole, soak the poppy seeds and charmagaz for 10 minutes.
4. Now grind the onion, tomato, ginger, garlic, cashew nuts & the soaked poppy seeds and charmagaz mixture to a fine paste.
5. Heat oil and fry the masala for 10 minutes.
6. Add turmeric, chilli powder, salt and chole masala and mix well.
7. Now add the chole with some water and the food colour and mix well.
8. Cook on a low flame for 5 to 10 minutes.
9. Granish the chole with chopped onion, coriander leaves and a small slice of lemon.

For batura:

1. Knead maida, salt, water, curd, soda & sugar to make a soft dough.
2. Add 1 tbsp oil and knead for 5 minutes more.
3. Set aside for two hours.
4. Make small balls of the dough.
5. Roll out into round pooris, dusting with maida.
6. Heat oil in a kadai and fry the poori till it is brown.
7. Serve with hot with chole.

Note: Make sure the curd used to make the dough is not sour