• 3 Cups Refined flour
• 1/2 Cup Yogurt
• 1/2 spoon Baking powder
• Soda bicarbonate a pinch
• 1 spoon Salt
• 2 spoons Oil + deep fry

Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well. Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough. Add two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions. Roll them into balls. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

for Chole

• 1 and half cup chickpeas
• 2 medium sized onions chopped
• 3 medium sized tomatoes chopped 
• 1 tsp ginger paste
• 1/2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp amchur powder/dry mango powder
• 2 slit green chillies
• 1 tbsp oil
• Salt
• 4-5 black cardamoms
• 5-6 peppercorns
• 3 cloves
• 1 bay leaf
• 1 and half tsp cumin seeds (jeera)
• 2 red chillies