Importance of Ginger Garlic paste in cooking.....Never underestimate it.

Punjabi Chhole
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1) Soak 1 cup Kabuli Chanas(chickpeas)  overnight, pressure cook in salt & a tsp of oil, taking care that they dont get mashed up ( 1 whistle less than normal), strain & keep aside.

2) Make a paste of :
2 large onions
1 tsp black pepper
2 tsp saunf ( fennel seeds )
3 tsp black salt
1 tsp table salt
and 2 tsp Jeera ( cumin seeds )

The paste takes a grey colour ideally.

3) Heat oil in a deg(heavy bottom pan), add the paste & bhunofy until it changes colour. The paste has to be stirred continuously, else it gets stuck on the bottom. It changes color in about 5 minutes.

4) Add 2-3 sliced tomatoes, mix well, add haldi, red chilli powder and dhania powder. Cover for 2 minutes to allow tomatoes to become tender.

5) Open pan, add boiled chanas and bhunofy for a minute. Add water for thick gravy, simmer for 5 minutes. 

6) Add a tempering of 1 tsp grated ginger. Remove from fire, garnish with fresh onions, green chillies and coriander leaves.

For the Kulchas :
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The kulchas are actually stuffed parathas baked on a tandoor or the under side of a roti tawa.  
The accompaniment of Chhole is called Bhature and its is made as below :

Take maida, add salt and knead into hard dough using only curds. Keep covered for about 4-5 hours. Then they are ready to be rolled into puris & fried.

it's thin white bread possibly baked almost the size of chapati, with one side smooth and the other side like sliced bread. It is fluffier and bit elastic(i.e., not crumbly)may look like very thin pita bread to some people with potato and onion spiced with pepper, chilly, jeera and optional anardana(pomengrate seeds) on the inside and crunchy with oodles of butter on the outside. Eaten only at breakfast or brunch and popular in delhi and amritsar.

Ingredients
White flour : 100 gms(called maida in India,allpurpose flour in US and europe)
Curd : 100 ml
Cooking soda : a pinch
Onion : 50gms
Oil : 2 gms
Method :

Make dough out of white flour and curd adding a pinch of soda and salt.
Kkeep it overnight.
Roll out chappatis. Place a spoonful of chopped onions and close it.
Roll out thin chappatis and cook on a hot tawa.
This can be made without onion stuffing as plain kulcha and the best combination is Channa Masala. (Chole)
Total No. of serving: 4 

Hope this will help you!