Haven't tried it myself, but here's a recipe that looks pretty close: http://www.journeykitchen.com/2011/06/chana-bhatura-guest-post-by-nisha-of.html

My mom makes this every once in a while, and she says the trick to getting soft puris, or bhatura, is not to overwork the dough.

Have so many in blog here are the links
http://www.asankhana.com/2008/03/my-style-chola-bhatura.html
http://www.asankhana.com/2008/07/term-chola-bhatura-reminds-me-of-spicy.html
http://www.asankhana.com/2010/01/dinner-meal-of-chola-bhatura-from.html
http://www.asankhana.com/2009/02/its-been-very-long-time-since-i-pre.html

Not a recipe, but I recently had a really delicious rendition at Sapthagiri in Jersey City (only a quick PATH ride away) if you find yourself out there: http://www.yelp.com/biz/sapthagiri-jersey-city

This is my partner (who is from india) chhole recipe (same thing as channa). He swears its very authentic. We cheat and just buy frozen bhaturas tho

Have added (notes) beside the hindi words for spices with what they would be called in an american store
Chhole

Do not cut down the spices even though they look like a lot

Ingredients:
White/kabuli channa - 500 gm (about 2.5 cups) (chickpeas)
2 tea bags
3 medium sliced onions (or 2ish large onions)
3 medium diced tomatoes (or 1 can diced)
1 tbs ginger garlic paste
3-4 green chillis (serrano chili peppers)
2 piece moti elaichi (black cardamon pod)
2 tbs dhania powder (coriander powder)
3 tbs black jeera powder (cumin powder)
1 tbs garam masala (indian spice blend, commonly available)
1 tbs jeera (cumin seeds)
1/2 tbs amchur powder (dried mango powder)
1 stick of dal chinni (cinnamon stick)
salt to taste
indian red chilli powder to taste.
2 TBSN oil.
green chillies

Cooking Instructions:
1. Pressure cook channa with water, salt, moti elaichi, jeera powder
and 2 tea bags. It will take about 10 whistles (if you didn't soak
them the night before) and let cook under pressure (do not release
steam). OR just use cans of already cooked chickpeas, combine with
other ingredients at end of 3rd step

3. Take a cooking pan. Heat 2 tbsn oil, add jeera,
dalchini and onions. fry it till onions get light brown and then add
ginger garlic paste, after 20 seconds put diced tomatoes. Cook them
till the oil separates.

4. Add dhania powder, garam masala, amchur powder, red chiili powder,
salt and channa with small amount of water. Cover them and cook it for
5- 10 minutes. And your punjabi chhole are ready.

5. Garnish with green chillies

Here's another recipe that looks pretty useful:
http://www.tigersandstrawberries.com/2010/12/13/meatless-monday-channa-bhatura/

Mmm their Chana Bhatura was indeed delicious. The chana curry part is sadly no longer a regular dish on the menu.

My parents' next door neighbor uses the frozen dinner roll dough - thawed and rolled out - to fry as bhatura. They don't get humongous like the ones at restaurants, but they still taste the same!