Step 1

Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.

Step 2

Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.

Step 3

You can also add a pinch or two of baking soda while cooking the chickpeas.

Step 4

Drain the water and keep the chickpeas aside.

Step 5

In a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili.

Step 6

Grind or blend to a fine paste.

Step 7

No need to add water while making the paste as the juice of the tomatoes will help in making the paste.

Step 8

Keep the paste aside.

Step 9

Heat 2 to 3 tablespoons oil in a pan or kadai/wok.

Step 10

Add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.

Step 11

Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.

Step 12

Add the ground paste and saute till the oil starts to leave the sides of the masala paste.

Step 13

Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.

Step 14

Next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).

Step 15

Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.

Step 16

Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.

Step 17

Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.

Step 18

Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.

Step 19

Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.

Step 20

Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.

Step 21

You can also garnish with some slit green chilies and ginger julienne.

Step 22

Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.

Step 23

Using a sieve, sift the all-purpose flour, salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.

Step 24

Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon.

Step 25

Adding water in parts first mix and then knead to a smooth and soft dough.

Step 26

Cover the dough with a wet cotton napkin and let it rest for 30 to 45 minutes or 2 hours.

Step 27

Later pinch medium-sized balls from the dough.

Step 28

Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers.

Step 29

Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.

Step 30

In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.

Step 31

When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip once or twice for even cooking.

Step 32

When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.

Step 33

Serve the hot puffed up Bhatura with the chickpea curry.