Prepare the Dough: In a large mixing bowl, combine Maida, Rava, sugar, salt, and baking soda. Add curd and mix well. Gradually add water and knead into a smooth, soft dough.
The Secret Rest: Coat the dough with a teaspoon of oil, cover with a damp cloth, and let it rest for at least 1.5 to 2 hours. This is crucial for the "stretch" and puffiness.
Pressure Cook Chole: Pressure cook the soaked chickpeas with salt and a tea bag (optional, for that dark restaurant color) for 5-6 whistles until soft.
The Masala Base: Heat oil in a pan. Add cumin, bay leaf, and cinnamon. Sauté onions and ginger-garlic paste until golden brown. Add tomato puree and all spices. Cook until oil separates from the sides.
Simmer: Add the cooked chickpeas to the masala. Mash a few chickpeas with the back of the spoon to thicken the gravy. Simmer for 10 minutes. Finish with coriander.
Frying the Bhatura: Divide the dough into equal balls. Roll them into oval or round shapes (not too thin).
The "Puff" Trick: Ensure the oil is smoking hot. Drop the Bhatura in and gently press it with a slotted spoon until it puffs up like a balloon. Flip and fry until golden.
