Chole Bhature

Make the Bhatura Dough: In a bowl, mix the flour, 2 tbsp semolina (for crispness), 1/4 cup yogurt, 1/2 tsp baking powder, 1 tsp sugar, and salt. Add water to knead a soft dough. Coat with a little oil, cover, and rest for 2 hours.

Cook the Chole: Heat 2 tbsp oil in a pan. Sauté 1 grated onion until dark brown. Add 1 tbsp ginger-garlic paste and 1 cup tomato puree. Cook until oil separates. Add 2 tbsp Chole masala and the boiled chickpeas along with their dark water. Simmer until thick.

Roll the Bhaturas: Heat oil for deep frying in a wok until very hot (about 375°F). Divide the rested dough into lemon-sized balls. Roll each out into an oval or circle, about 1/4-inch thick.

Fry the Bhaturas: Carefully slide the rolled dough into the hot oil. Immediately press it down gently with a slotted spoon; it should puff up like a balloon in seconds.

Serve: Flip to lightly brown the other side. Drain on paper towels. Serve the hot, puffy bhaturas immediately with the spicy, dark chole, accompanied by sliced onions and lemon wedges.