Add the semolina to a bowl. Mix in 1 tablespoon oil, salt to taste, and yogurt to make a stiff dough. Cover and let it rest for 2-3 hours.

First, blend the onions, tomatoes, and green chilies into a paste. Heat oil in a pan, then add cumin seeds, asafoetida, bay leaf, and curry leaves. Next, add the garlic and ginger paste. After 30 seconds, add the onion paste, then after another minute, add the tomato paste.

Cook for 2 minutes, then mash well.

Cover and cook for 10-15 minutes. Add 2 tablespoons yogurt and chole masala. Garnish with cilantro.

For the bhature, heat oil in a deep pan. Roll out 1-2 bhature and fry them in the hot oil until golden brown.

Serve hot.