Manisha Das
Soak the chickpeas in water overnight. Drain and rinse before cooking.
In a pressure cooker, add the soaked chickpeas, bay leaves, black cardamom, cloves, cinnamon stick, tea leaves, and salt.
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
Add the cooked chickpeas to the masala mixture along with some reserved water to achieve your desired consistency.
Garnish with fresh coriander leaves before serving.
In a large bowl, mix all-purpose flour, semolina, baking soda, sugar, and salt.
After resting, divide the dough into small balls (about the size of a golf ball).
Heat oil in a deep frying pan over medium-high heat. Once hot, gently slide in one rolled bhature. Press lightly with a slotted spoon to help it puff up.
Serve hot chole with fluffy bhature along with sliced onions, green chutney, and lemon wedges on the side.