0: the masala requires to soak the chickpea in water overnight. this Bhatura recipe makes 4. lets prepare the dough. in a large mixing bowl, mix flour, yogurt, 1/2 tsp salt, baking powder & 1/4 tsp soda, semolina, 1.5 tbsp ghee and milk powder until well combine. in a small bowl, mix water and sugar until sugar dissolve. add the sugar mixture into the flour mixture

1: using a spatula to mix well until it comes together as a dough. transfer to an oiled surface and oiled your hands. knead the dough for at least 10 minutes. transfer the dough to a lightly greased bowl, cover with a damp lint free towel and let rest in a warm place for 2 hours. the best inside the oven with the oven off

2: well the dough is resting, lets prepare the masala. you will need a pressure cooker to cook the chickpea. drain the chickpea and place inside the pressure cooker. add water until it is just above the chickpea. add in 1 tsp salt, cinnamon stick, cloves, cardamom, tea bags, pomegranate skin and 3/4 tsp baking soda

3: place the pressure cook under low heat. let the chickpea cook until it reaches the 6th whistle and remove from heat immediately. do not remove the whistle or try to force open the lid. let it depressurized on its own

4: while the cooker is depressurizing, lets prepare the spices. in a small bowl, mix coriander, ginger powder, kashmiri, garam masala, pomegranate seed powder, turmeric and cumin until well combine. once the cooker has depressurize, transfer the chickpea to a serving plate and add in the spice mix. do not over stir or the chickpea will become marshy

5: in a large sauce pan, melt 2 tbsp ghee and pour it over the chickpea. in the same sauce pan, add in about 4 tbsp of vegetable oil over medium high heat. add in asafoetida and onion. let it saute until the onion almost caramelized. in the meantime, strain the 1/4 cup of yogurt until it is smooth. add in the strained yogurt into the onion and let saute for 4 mins

6: add in ginger garlic paste, tomato puree, 1/2 cup water and the chickpea. turn the heat to low. add in the ginger slices, green chili and fenugreek. let it simmer for about 20 minutes. remove from heat and transfer to a serving plate and set aside

7: now lets fried the dough. transfer the dough into a oil surface and oil your hands. the dough should be elastic and smooth. divide the dough into 4 pieces and form them into balls. drizzle oil onto the dough and cover with damp lint free towel for 15 minutes

8: prepare a dutch oven with oil over high heat. the oil must be at least 210 degrees. to test, drop a small piece of dough, if it start to sizzle, it is ready. roll the dough ball into a disc using a rolling pin. make sure you grease your rolling pin. do not roll the dough too thin or it will not puff up. gently drop the disc dough into a oil. using the spatula, press the dough down and once it start to puff up, keep pouring oil over the dough using the spatula

9: once the dough puff up and turn golden brown, immediately remove and let cool in cooling rack. repeat the process until all dough is done. serve with the Chana Masala. voila! Indian fried bread!

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you can find all the ingredients in an Indian grocery.

if you can't find dried pomegranate skin, you can use dried pomegranate seeds. using a muslin cloth, add 1 tbsp of seeds and tie it.