Chole method–Boil chickpeas with water and salt
In a large kadahi heat oil. Saute bay leaf, cinnamon stick, black and green cardamom and cumin seeds till they turn aromat.

Add finely chopped onions. Saute till it turns golden brown. Also add ginger garlic paste, saute few minutes, add tomato puree and saute till they start releasing oil.

Add chilli powder, turmeric, coriander powder, roasted cumin powder, roasted chilli powder, aamchur powder, garam masala powder and salt.

Saute for a minute. Then add boiled chickpea. Give a good mix, and check the seasonings. Cook for 7-8 minutes on medium flame.Mix well and garnish coriander leaves.

Bhature method–In a large mixing bowl take maida, to that add rava, sugar and salt. Also add eno fruit salt and mix well. Add oil and rub with the flour. Also add curd and start to knead dough. Knead and punch the dough well for atleast 5 minutes.

Grease the dough with oil. Cover with moist cloth and rest for atleast 2 hours. Roll and get to a long shape. pinch the dough into medium sized balls.

Then make balls between your palms. Roll the dough evenly into circles using rolling pin, roll neither too thin nor thick.

Heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, add one bhatura and, press with the spoon to puff up.

Also once they begin to puff, splash oil over the bhatura till they puff completely. Flip over and fry the bhatura till golden brown all over. Then drain the poori into tissue paper to remove excess oil. fry all batura same way.

Serve hot with chole, slice onion, lemon and pickle