Sift the all-purpose flour. Soak the semolina for 20 minutes. Make a well in the center of the flour, drain the soaked semolina, and add it to the flour. Mix well, then add yogurt, salt, and baking soda. Mix thoroughly.

Knead into a soft, smooth dough. Rub a little oil on the dough and let it rest for 1 hour.

While the dough is resting, start making the chhole. Place a pressure cooker on the stove and add oil. Adjust the heat as needed. Once the oil is hot, add all the whole spices: bay leaves, break the dried red chilies and add them, then add the finely chopped onions, garlic, and green chilies. Reserve a little onion for garnish.

When the onions turn golden, add the chopped tomatoes, all the dry spices, and salt. Add the ginger-garlic paste and 1 tablespoon water. Sauté for 3 to 4 minutes until the oil separates from the masala.

Once the masala is cooked, add the soaked chickpeas and sauté well. Add the potato as well.

Add water as needed, close the pressure cooker, and cook for 4 to 5 whistles. Turn off the heat.

For the bhature, heat oil in a deep pan. While the oil is heating, knead the dough again until smooth and divide into portions. Grease your rolling surface with a little oil and roll out the bhature (do not use flour; if it sticks, use a little oil).

Once the oil is hot, fry the bhature and remove them when done. Adjust the heat as needed.