Step 1

Wash and soak chickpeas for 8 hours or overnight.

Step 2

Add chickpeas, water, cardamom, cloves, tea bag, baking soda, and 3/4 tsp salt to a pressure cooker.

Step 3

Turn heat to high and allow this to cook until one whistle sounds.

Step 4

Once whistle sounds, turn heat down to simmer for an additional 20 minutes.

Step 5

Set this aside for the time being.

Step 6

In a separate kadai or wok, add oil and turn on the heat to high.

Step 7

Once oil is hot, add ginger and garlic. Stir to mix.

Step 8

Add in the onion. Sautee until translucent.

Step 9

Add tomatoes and stir to mix.

Step 10

Add the remaining salt, coriander powder, chana masala, and anardana.

Step 11

Cook until tomatoes have cooked.

Step 12

Drain the chickpeas but preserve the water in which it cooked.

Step 13

Add in the chickpeas and about 1/4 cup of the chickpea water.

Step 14

Cover and simmer for approximately 5 minutes so the chickpeas can absorb the flavor from the gravy.

Step 15

At this point you can adjust the salt and add in any additional chickpea water to get the gravy to the desired consistency.

Step 16

Add garam masala and stir to mix.

Step 17

Garnish with cilantro.

Step 18

Sift together flour, baking powder, and baking soda.

Step 19

Add yogurt, salt, and sugar. Mix well.

Step 20

Add water little by little and combine ingredients into a dough.

Step 21

Knead the dough well, about 2-3 minutes.

Step 22

Rub a little oil on the dough, cover with a damp cloth, and rest for 30 minutes.

Step 23

Add oil to a kadai or wok to prep for deep frying. Heat on medium high.

Step 24

Divide the dough into 8-10 pieces and form each piece into a ball.

Step 25

To make a bhatura, roll out a dough ball to flatten. Get the dough as thin as you can without any tears. Add oil to the dough as needed if the dough is too sticky.

Step 26

Drop flattened dough into the frying oil.

Step 27

Once the bottom of the dough is cooked, flip the dough.

Step 28

Once both sides are cooked, remove and place on a paper towel to remove residual oil.

Step 29

Repeat with remaining bhaturas.

Step 30

Eat the bhaturas hot and fresh with the chole!