Dark, tea-infused dry chickpeas served with cottage cheese stuffed bhature.
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Pressure cook the soaked chickpeas with tea bags, whole spices, and salt until tender but holding shape; discard tea bags and drain, reserving 1 cup of dark liquid.
Prepare the Bhature dough by mixing flour, yogurt, baking soda, and water; knead for 10 minutes until elastic and let ferment in a warm spot for 4 hours.
In a heavy iron kadhai, dry roast the anardana powder, amchur, and red chili powder until they turn almost black but not burnt, then toss with the boiled chickpeas.
Heat mustard oil until smoking point, cool slightly, then temper with ginger juliennes and green chillies; pour this sizzling oil directly over the spiced chickpeas.
Add the reserved dark cooking liquid to the chickpeas and simmer on low heat, mashing a few chickpeas to create a thick, dryish coating (Pindi style).
Divide the fermented dough into balls, create a well, stuff with seasoned crumbled paneer, and seal tightly before rolling into thick ovals.
Deep fry the bhature in very hot oil, pressing down gently until they puff up like balloons and turn golden brown on both sides.
Finish the Chole with a sprinkle of garam masala and crushed kasoori methi, serving hot with the stuffed bhature and pickled onions.
