Take flour, baking powder and salt in a bowl.
Mix well with spoon.
Mix yogurt with salt and sugar.
Add this mixture to the flour and add a cup of water.
Mix all gradually to make a soft dough.
Mix oil into the dough and cover the dough with a wet cloth.
Keep it aside for an hour.
Divide dough into equal portions.
Roll them into balls.
Cover and keep to ferment for 10 minutes.
Grease your palms with a little oil and flatten the balls.
Roll out like chapati.
Heat oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides.
Drain on absorbent paper.
Bhature are ready.
Soak the chickpeas overnight in enough water to cover them.
In a pressure cooker add the soaked chickpeas,cardamom, cinnamon stick and some salt.
Pressure cook at high flame till you get 1-2 whistles.
After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
In a wok, heat 2 tsp of oil.
Once hot, add cloves and chopped onions.
Fry the onions till the raw smell goes away and they are light golden brown in color.
Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame.
Cover the pan.
Add the chole masala, red chilli powder ,cumin powder and mix for 1-2 minutes.
Add the boiled chickpeas and stir till all the chickpeas are coated with the spices.
Add water, cover the pan and let it simmer at medium-low flame for 30 minutes.
Sprinkle some garam masala and kasuri methi.
Garnish with chopped coriander leaves, green chillies, onion rings and chopped ginger.
Serve hot with bhature.