Authentic spicy chickpeas served with deep-fried leavened bread.
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Prepare the Bhature dough by mixing flour, semolina, yogurt, baking soda, and a little oil; knead until smooth and let it rest for at least 2-3 hours.
Pressure cook the soaked chickpeas with tea bags, salt, and enough water for 6-8 whistles until soft and dark in color.
Heat oil in a heavy-bottomed pan and crackle cumin seeds, then sauté onions until they turn golden brown.
Add ginger-garlic paste and sauté for a minute before adding tomato puree and cooking until the oil separates from the masala.
Stir in the Chole Masala, turmeric, and chili powder, then add the cooked chickpeas (discard tea bags) along with some of the cooking water.
Mash a few chickpeas with the back of the spoon to thicken the gravy and simmer on low heat for 15 minutes until flavors meld.
Divide the rested dough into balls, roll into ovals, and deep-fry in smoking hot oil until they puff up and turn golden brown.
Serve the hot Chole garnished with ginger juliennes and fresh coriander alongside the fluffy Bhature and pickles.
