Soak 1 cup of chickpeas (kabuli chana) overnight in plenty of water.

The next day, drain and pressure cook them with 2–3 cups of water, salt, and 1–2 black tea bags (optional) for 6–7 whistles until soft. Remove the tea bags once cooked.

Heat 3 tablespoons of oil in a pan, add 1 teaspoon of cumin seeds, and let them splutter. Add 2 finely chopped onions and sauté until golden brown, then stir in 1 teaspoon of ginger-garlic paste and cook for a minute.

Add 2 chopped or pureed tomatoes and cook until softened. Mix in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 1–2 teaspoons chole masala. Cook until the oil separates from the masala.

Now add the boiled chickpeas along with their cooking liquid, mash a few chickpeas for thickness, and simmer on medium heat for 15–20 minutes until the curry becomes rich and flavorful. Garnish with fresh coriander leaves.

In a mixing bowl, combine 2 cups all-purpose flour, 2 tablespoons semolina, 2 tablespoons yogurt, ½ teaspoon sugar, ½ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda.

Add water gradually and knead into a smooth dough. Grease the dough lightly with oil, cover, and let it rest for 2–3 hours.

After resting, divide the dough into equal portions and roll each portion into a disc, slightly thicker than a chapati. Heat oil in a kadhai for deep frying.

Fry one bhatura at a time, gently pressing it with a slotted spoon until it puffs up. Flip and fry until golden brown on both sides. Drain on paper towels and serve hot with spicy chole, sliced onions, and lemon wedges.