Sift all purpose flour flour and suji in a mixing bowl. Add curd and 1/2 cup lukewarm. Mix well. Add 1 tsp oil. Knead soft dough. Cover wuth muslin cloth. Keep rest for 6-7 hours in warm place.
Soak chhole in lukewarm water for 6-7 hours. Add chhole, 3-4 cups water, salt and rose petals. Cover the lid and cook it until 8-10 whistles on medium to low flame or until it tender. Once done remove from gas. Now assemble all gravy ingredients. Cut onion, ginger and garlic. Grind into a smooth paste. Grind tomatoes and green chillies separately. Keep it aside.
Heat oil in a kadhai until smoking point. Add bay leaf, cloves and cardamoms. Saute all for a while. Add onion paste. Saute until it starts leaving the sides of kadhai. Add tomato puree. Saute again until it leaves oil. Add all dry spices. Saute again.
Add cooked chhole. Mix all properly. Cook it on medium flame for 8-10 minutes or until thick. Switch off gas.
Garnish with coriander leaves.
Heat oil in another kadhai until smoking point. Knead bhatura dough for 2-3 minutes. Take a portion of dough. Roll it like a thick big size puri.
Slide it carefully in hot oil. Deep fry bhatura until golden on both sides. Once done remove from oil. Serve hot with chhole and salad.
