Chole Bhature

If using dried chickpeas, soak them overnight in water. The next day, drain and rinse.

In a pressure cooker or large pot, cook the chickpeas with enough water, salt, and the tea bag (optional) until tender. If using a pressure cooker, cook for about 6-7 whistles. If using canned chickpeas, rinse and set aside.

Heat oil in a large pan. Add cumin seeds and bay leaf, and let them crackle.

Add the chopped onions and cook until golden brown.

Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.

Add the tomato puree and cook until the oil separates from the masala.

Add the turmeric, cumin powder, coriander powder, red chili powder, and chole masala. Cook for a few more minutes.

Add the cooked chickpeas to the masala. If needed, add some of the water used to boil the chickpeas to get the desired consistency.

Simmer for 15-20 minutes on low heat, allowing the flavors to meld.

Add garam masala and adjust salt as needed.

Garnish with chopped cilantro and serve with lemon wedges.

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

Add the yogurt and mix.

Gradually add water and knead into a soft dough. It should be smooth but not sticky.

Cover the dough with a damp cloth and let it rest for 2-3 hours.

After the dough has rested, divide it into small balls.

Roll each ball into a circle (like a tortilla or chapati), about 4-5 inches in diameter.

Heat oil in a deep pan or wok for frying.

Once the oil is hot, fry the bhature one at a time. Press gently with a slotted spoon to help them puff up.

Fry until golden brown and puffed, then remove and drain on paper towels.