Tangy chickpeas with a heavy punch of amchur and green chilies.
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Pressure cook the soaked chickpeas with the tea bag, salt, and 5 cups of water for 6-7 whistles until soft but holding shape.
Prepare the Bhature dough by mixing flour, yogurt, baking soda, and a little water; knead until smooth and let it rest for at least 2 hours.
Heat mustard oil in a heavy-bottomed pan until it smokes, then add cumin seeds and the ginger-garlic paste, sautéing until fragrant.
Add the boiled chickpeas (discard tea bag) along with a little of the cooking water, then stir in the Chole masala and the heavy dose of amchur powder.
Mash a small portion of the chickpeas against the side of the pot to thicken the gravy, then add the slit green chilies and simmer for 15 minutes.
While the chickpeas simmer, heat a deep pot of oil for frying; roll out the dough into oval shapes.
Deep fry the Bhature one by one, pressing down gently so they puff up into golden balloons.
Garnish the Chole with fresh cilantro and serve hot with the fried Bhature, pickled onions, and a wedge of lemon.
