First, soak the chickpeas overnight. In the morning, drain and add them to a pressure cooker with 1 cup water, salt, and baking soda. Cook for 4 whistles until soft.

To make the dough for bhature, combine the flour, salt, semolina, sugar, yogurt, baking soda, and oil. Mix well and knead into a soft dough. Rub a little oil on top, cover, and let it rest for at least 5 to 6 hours so the dough rises well.

Heat oil in a deep pan. Add cumin seeds. Add finely chopped onions and sauté until golden. Add tomato puree and cook well. Add all the spices: coriander powder, turmeric powder, red chili powder, salt, ground cumin, and chole masala. Sauté well, adding a little water if needed.

Once the masala is cooked, add the boiled chickpeas and mix. Add water as needed and cook for 10 minutes. Garnish with chopped cilantro and serve.

For the bhature, heat oil in a deep pan. Roll out the dough into rounds and deep fry until puffed and golden. Serve hot with chole.