For Chhole: In a grinder or blender take 1 medium-sized chopped onion, 2 medium-sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves, and 1 chopped green chili. Grind to make a fine paste. Do not add water.

Keep the paste aside. Heat 2 to 3 tablespoon of oil in a pan or Kadai/wok. Add the whole spices- 1 teaspoon cumin seeds, 1 large tej patta, 2 pinches cinnamon, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns.

Fry the whole garam masala mentioned above till the oil becomes fragrant. But don't burn them.
Add the ground paste and saute till the oil starts to leave the sides of the masala paste. Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.

Add all the dry spice powders.
Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.

Add 1 to 1.5 cups of water or add as required. Also, add salt as per taste and mix well. Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.

Mash a few chickpeas with the back of a spoon. This helps in thickening the gravy. Lastly, add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two. Garnish with onion rings and coriander leaves.

For Bhature: Using a sieve, sift the maida (all-purpose flour), salt, and baking soda in a mixing bowl. Then add the semolina to the sifted ingredients. Now to the sifted ingredients, add the curd and mix very well with a spoon. Add oil and mix well.

Adding water in parts first mix and then knead to a smooth and soft dough. Cover the dough with a wet cotton napkin and let it rest for 2 hours. After 2 hours, pinch medium-sized balls from the dough.

Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers. Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. In a pan or Kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.

When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip it once or twice for even cooking.

When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
Serve the hot puffed-up Bhatura with the chickpea curry.