A healthier vegetarian alternative using an oven for the bread.
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Mix flour, semolina, baking powder, and yogurt into a soft dough; add a splash of warm water if needed and let it rest for 2 hours.
Preheat your oven to 425°F (220°C) and place a baking stone or inverted tray inside to heat up.
Divide the dough into equal balls, roll them into thick ovals, and lightly brush both sides with a tiny bit of oil.
Place the rolled bhature on the hot baking tray and bake for 4-6 minutes until they puff up and develop golden spots.
For the chole, heat 1 tablespoon of oil in a non-stick pan and sauté the onions until translucent.
Add ginger-garlic paste and tomato puree, cooking until the moisture evaporates and the raw smell disappears.
Stir in the chole masala and boiled chickpeas with a cup of their cooking water, simmering for 10-12 minutes on low heat.
Mash a few chickpeas to thicken the gravy naturally, stir in kasoori methi, and garnish with fresh cilantro.
