Drain the soaked chickpeas. Combine them with 3 cups of water, bruised ginger, and a pinch of salt in a heavy-bottomed pot. Boil until the chickpeas are tender enough to easily mash between your fingers.

In a large mixing bowl, combine maida, suji, yogurt, sugar, salt, baking soda, and 1 tablespoon of oil. Gradually add warm water and knead into a smooth, pliable dough. Cover with a damp cloth and rest for at least 2 hours.

Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until light golden. Stir in ginger garlic paste and cook until the raw aroma fades.

Add tomato puree, coriander powder, chana masala powder, turmeric, red chili powder, and salt. Cook the mixture until the oil begins to separate from the edges of the masala paste.

Add the boiled chickpeas along with their cooking water to the masala base. Stir in the dry mango powder. Simmer on medium-low heat for 15 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.

Heat oil for deep frying in a deep pan over medium-high heat. Divide the rested bhatura dough into equal portions, roll each into a ball, and roll out into an oval disc. Slip the dough into the hot oil, press gently with a slotted spoon until it puffs up, and flip to cook the other side until golden.