Step 1

Place all the ingredients except the water in a food processor, bowl of a stand mixer, or, if kneading by hand, in a large bowl. Drizzle in the water and knead until you have an elastic but firm dough. Place in an airtight container and set it aside while you make the chana masala.

Step 2

Heat the oil in a saucepan and add the whole spices -- the bay leaf, cardamom, cinnamon and cloves. Finally add the cumin and stir to mix. When the cumin sizzles, add the onions with some salt and cook until the onions turn golden-brown.

Step 3

Add the ginger-garlic paste and saute for a minute.

Step 4

Add the cayenne and turmeric, saute for another minute, then add the diced tomatoes. Mix well and let the tomatoes cook, stirring them frequently, until they are completely broken down and very pulpy.

Step 5

Add the chickpeas along with 2 cups of water and stir well. Add the chana masala spice mix. and stir it in.

Step 6

Bring to a boil, turn heat to low, cover and simmer about 15-20 minutes so all the flavors merge. You can use a potato masher to mash some of the chickpeas and thicken the sauce. If the chana masala looks too dry, add more water.

Step 7

Squeeze in the lemon juice and garnish with coriander leaves, if using.

Step 8

Heat oil for frying in a pan large enough to hold the bhatura. Divide the dough into 12 pieces and roll each into a ball. Roll out into a circle about six to eight inches in diameter. Make sure you roll the dough evenly, without any spots that are too thick or too thin.

Step 9

When the oil is hot, about 360 degrees, place a bhatura into the pan, taking care not to splash the oil on yourself. Use a spatula to press the bhatura down as it puffs up -- this will ensure it cooks evenly and puffs into a ball.

Step 10

Remove the bhatura to a colander lined with paper towels. Serve hot with the chana masala.