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Wash and soak chickpeas for 8 hours or overnight.
Add chickpeas, water, cardamom, cloves, tea bag, baking soda, and 3/4 tsp salt to a pressure cooker.
Turn heat to high and allow this to cook until one whistle sounds.
Once whistle sounds, turn heat down to simmer for an additional 20 minutes.
Set this aside for the time being.
In a separate kadai or wok, add oil and turn on the heat to high.
Once oil is hot, add ginger and garlic. Stir to mix.
Add in the onion. Sautee until translucent.
Add tomatoes and stir to mix.
Add the remaining salt, coriander powder, chana masala, and anardana.
Cook until tomatoes have cooked.
Drain the chickpeas but preserve the water in which it cooked.
Add in the chickpeas and about 1/4 cup of the chickpea water.
Cover and simmer for approximately 5 minutes so the chickpeas can absorb the flavor from the gravy.
At this point you can adjust the salt and add in any additional chickpea water to get the gravy to the desired consistency.
Add garam masala and stir to mix.
Garnish with cilantro.
Sift together flour, baking powder, and baking soda.
Add yogurt, salt, and sugar. Mix well.
Add water little by little and combine ingredients into a dough.
Knead the dough well, about 2-3 minutes.
Rub a little oil on the dough, cover with a damp cloth, and rest for 30 minutes.
Add oil to a kadai or wok to prep for deep frying. Heat on medium high.
Divide the dough into 8-10 pieces and form each piece into a ball.
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.
Drop flattened dough into the frying oil.
Once the bottom of the dough is cooked, flip the dough.
Once both sides are cooked, remove and place on a paper towel to remove residual oil.
Repeat with remaining bhaturas.
Eat the bhaturas hot and fresh with the chole!