Chole Bhature

Soak the chickpeas overnight or for 6-8 hours. Drain and rinse them.

Pressure cook the chickpeas with water and tea leaves (if using) for 4-5 whistles until they are soft. Set aside.

In a pan, heat oil and add cumin seeds and bay leaf.

Add the onions and sauté until golden brown. Add the green chilies, ginger, and garlic, and sauté for another 2-3 minutes.

Add the tomatoes and cook until they become soft and the oil starts to separate.

Add turmeric, red chili powder, garam masala, and coriander powder. Stir and cook the spices for 2-3 minutes.

Add the cooked chickpeas and a little water (if needed) to adjust the consistency. Cook for 10-15 minutes, allowing the flavors to combine.

Add salt to taste, and garnish with fresh coriander leaves.

In a mixing bowl, combine flour, semolina, sugar, salt, and baking powder.

Add yogurt and oil to the dry ingredients, and mix.

Gradually add water to form a smooth, soft dough. Knead well for about 5-7 minutes until it becomes elastic.

Cover the dough and let it rest for at least 1 hour.

After resting, divide the dough into small balls and roll them out into oval or round shapes.

Heat oil in a deep pan or kadhai. Once hot, gently slide in each bhatura and fry until they puff up and turn golden brown.

Remove the bhaturas and drain excess oil on paper towels.