First, prepare the bathure: In a large bowl, mix flour, water, salt, yogurt and milk together.

Knead well into smooth dough and keep aside for minutes 2-3 hours in a dark damp place. You can leave it overnight for better results.

Make small round balls of this dough and flatten them with the help of a round spatula. You can also use some dry flour for this process.

Heat oil in a pan/kadhai and deep fry bathuras on both sides until golden brown. Repeat this process for all the bathuras.

Serve hot with chole.

To prepare the chole: Boil the soaked peas in water until they become tender. Drain and set aside.

Heat oil in a deep pan and add jeera (sugar), allowing it to turn brown. Once done add the ginger garlic paste and keep stirring. Add rest of the spices and fry on medium flame until it blends well.

Add tomato puree, salt and boiled peas. Cook for about 5-10 minutes.

Remove from heat, sprinkle fresh chopped coriander, and serve hot with bathuras.