To start with, take a deep bowl and sieve flour along with semolina in it. Now, add salt, sugar, yogurt, baking powder and ¼ cup of oil. Mix well.

Using enough water, knead the contents in a soft dough. When done, cover it with a wet muslin cloth for about 10 minutes to set it. Remove the cloth and if the dough is puffed out, then, again knead the dough and ensure it is soft and smooth. Divide the dough into equal portions and shape them into round balls.

Now, take a ball and roll it in the shape of roti using little amount of oil. Roll all the balls in a similar way. Meanwhile, heat the remaining oil in a kadhai on medium flame. Take a rolled roti and deep fry it in the heated oil.

Fry it until it turns golden brown in color. Then, gently flip it and fry from the other side as well. Fry all the bhaturas. When done, drain the excess oil using the absorbent paper.

Now, transfer the bhaturas to a serving plate.

Firstly, in a cooker heat oil.
furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.

Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.also add tomatoes and saute till they start releasing oil.

Further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.

Then add soaked chickpea. make sure to soak chickpea overnight.
followed by 2 cups of water.
further, give a good mix. and check the seasonings.

Pressure cook for 7-8 whistles on medium flame. Allow the pressure to release by itself before opening the cooker.
Mix well and garnish coriander leaves.