Sieve all-purpose flour and semolina in a large wide mouthed bowl. Add sugar, salt, yogurt, baking powder and 2 tablespoons cooking oil and mix well.

Slowly add water in small incremental quantities and knead smooth and soft dough

Cover it with wet muslin cloth and place it in warm place for 3-4 hours

After few hours you will notice it's increased size knead them again until smooth

Divide dough in mini balls into equal size and take a ball make round shape puri keep it little thick

Now take cooking oil in a pan for deep frying when oil is hot then leave puri in it and fry till it's colour brown

Bhatoore are ready

Chole recipe

Wash and soak 1 cup chickpeas (chana or chole) in enough water overnight. Add enough water to take into account that the chickpeas increase in size during soaking. Rinse the soaked chickpeas in water. Rinsed and soaked chickpeas

To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag. If you do not care about the dark color, then you can also just cook the chickpeas with salt and water.

In a pressure cooker add the chickpeas along with the 2 to 3 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then pour in 2.5 to 3 cups water.

Season with ½ tsp salt. Stir very well.

To make fresh spice powder, take whole spices (bay leaves, black cardamoms, cloves, peppercorns, cinnamon stick) in a small pan and dry roast on low-medium heat for 2 minutes or until aromatic

Remove it to a plate and let it cool down. Then grind into a fine powder using a spice grinder.

Now chop onion, tomato, ginger, garlic and green chilies.

Then make a smooth puree using the blender.

Heat the oil in a pressure cooker on medium heat. Once hot add cumin seeds and let them sizzle a bit.

Then add the prepared onion-tomato puree and a little salt. Let it cook. It will splutter a lot so you can partially cover it. It avoids some mess around the stove. Coon until it becomes a thick paste and oil starts to ooze out from the masala.

Then add remaining salt, turmeric powder, red chili powder, coriander powder, anardana powder and above-prepared spice powder.

Mix well and cook for a minute.
Then add soaked chana.
Add water, cover the cooker with a lid.

Cook on medium heat for 20-25 minutes. (if using instant pot, then cook on manual for 20 minutes). Let the pressure go down by itself and then open the lid.

Stir With a spatula. Check the chana, it should be cooked and soft, but not mushy. Check the gravy consistency. If gravy is thin and watery, then let it simmer for a few minutes. If it gravy is too thick. add some more water and simmer for 2-3 minutes. Mine was perfect for me. So I have not added any extra water

Now add amchur powder and mix.

Lastly, garnish the chole with chopped cilantro and serve.