Take a pressure cooker, add kabuli chana into it, add salt and 3 cups of water into it.Cook it for 2 whistle on high flame and then lower the flame and cook it for 3-4 whistle on low flame and then switch off the flame and open the cooker when pressure reduces completely.
Meanwhile chop the onions, tomatoes and coriander leaves. Grind ginger and garlic and make a paste of it by using some water in a mixer grinder.
Meanwhile, take a mixing bowl, add refined flour, semolina, baking powder, baking soda, salt, sugar, 2tbsp of oil and curd into it, mix it well and knead it into a soft dough. Add sufficient water if required in it and make a soft and smooth dough. Apply some oil on the dough and cover it with a damp cloth and let it rest for 2 hours.
For chole, heat oil in kadhai, add cumin seeds, cinnamon, black and green cardamom, cloves, and bay leaf into it, saute it and then add chopped onions into it, cook it till onions become little golden brown. Then add ginger-garlic paste into it, saute it for 2 minutes and then add all the dry masalas and salt into it, cook all the masalas for 2 minutes on low-medium flame.
Then add finely chopped tomatoes into it, cook it till the tomatoes become mussy and oil separates around the masalas, then add the boiled kabuli chana and chopped coriander leaves into it, mix it well and then add kasoori methi and 2 cups of water into it, mix it well and cook it for 5-7 minutes by covering it with its lid and then switch off the flame.
For Bhature, after 2 hours, knead the dough again and then divide it into equal portions and make each portion into a ball between your palms.
Then roll the each portion of dough evenly into circle using rolling pin and by dusting it with some dry flour.The bhatura should be not very thin nor very thick.
Heat oil in a kadhai, drop the bhatura gently in the hot oil and then press it with the spatula to puff up. Once they begin to puff, splash oil over the bhatura till they puff completely. Flip it and fry it from both the sides till golden brown all over.
Take it out and then serve it hot with chole.
