First, make the bhatura dough. Mix the flour in a bowl with any combination of the optional spices and herbs. Add sparking water slowly, mixing, until it comes together to make a firm dough. Knead the dough until smooth, dry and bouncy, then leave it to rest in the fridge for 30 minutes (this makes the rolling easier).
Pour the oil into the pan, and gently heat for 1 minute. Add the onions and gently fry for 5 minutes.
Add the minced garlic and ginger and the cumin seeds, stirring. Cook for another 10-15 minutes until you see the oil separate from the onions.
Add the chopped tomatoes to the pan and stir. Turn the heat down if it starts to catch on the bottom of the pan. Let the tomatoes soften, cooking for 5-7 minutes.
Stir in the turmeric, red chilli powder, green chillies and 1 tsp of the garam masala. Season with salt. Cook for 10 minutes, then add 100ml of cold water and stir through. Add the chickpeas to the pan and simmer for around 20-25 minutes.
Take the pan off the heat. Taste and adjust the seasoning, then add the remaining garam masala and the fresh coriander, and stir through.
Take the bhatura dough out of the fridge and roll into golf ball-sized portions. Flatten the balls, and roll out flat, using flour to stop them sticking to the surface. Heat the oil in a deep, heavy bottomed pan to about 180C (when you drop a tiny bit of the dough into the oil it should sizzle immediately). Deep fry each bhatura for about 2 minutes, turning half way through, until lightly golden on both sides. Then remove and place on a plate lined with kitchen paper, to drain the excess oil.
Serve up the hot chana masala with the bhatras. I like to top with rings of red onion.