Method for Bhature: Sieve the flour and semolina in a bowl and add 2 tablespoons oil, salt, sugar, baking powder and curd in it. Mix all the ingredients well with hands and knead the flour with luke warm water and make a soft dough.Cover the dough and keep it at any warm place for 1/2-1 hour to ferment.

Divide the dough equally and make small balls of it, roll it into a thick flat disc of desired size with the help of rolling pin. Bhatura will be li'l thick as compared to puri.

Heat oil in a Kadai/deep pan for frying bhaturas. Put the bhatura into the pan and press with the ladle so that it rises. Deep fry the bhaturas on high flame till light brown on both sides.Drain on absorbent paper. Bhaturas are ready.

Method for Chole: Pressure cook the soaked chick peas with a tea bag for 3 whistles or until they are soft. Discard the tea bag.

Heat oil in a pan, add cumin seeds, once seeds crackled, add onion, ginger-garlic paste and sauté till the onion is golden brown. Then add all powdered masala like chole masala,chili,turmeric, coriander, cumin,dry mango powder and salt totaste, and mix well for another 2-3 minutes.

Add cooked chick pea with the stock and mix well. Simmer it for 10-15 minutes or until the gravy thickens and reduced orthe consistency you prefer. Garnish it with ginger julienne and greenchili. Serve hot with soft and crispy bhaturas. Enjoy!