Take rava and maida in a mixing bowl. Mix well.

Add curd, salt, sugar, 2 tbs oil and baking soda and mix well. Add some warm water and knead into soft dough.

Cover and keep aside for atleast 1 hour.

Wash the chickpeas. Add the chickpeas in the pressure cooker. Add a cup of water, tea bags, salt and soda. Cook on high flame for 1 whistle. Low the flame and cook for 3 to 4 minutes.

Switch off the gas. Discard the tea bag. Drain the chole and reserve the stock.

Heat the oil or ghee in a pan on low flame. Add cumin seeds, asafoetida and ginger garlic paste and sauté.

Add finely chopped onion and fry well. Then add tomato purée fry well. Add red chilli powder, coriander seed powder, cumin seed powder and fey well.

Add chole masala and fry till the oil separates. Add dry mango powder. Finally add boiled chickpeas and reserve stock. Mix well. And boil the mixture.

Cook for 8 to 10 minutes. Switch off the gas.

Heat the sufficient oil in a kadhai. Divide the dough into equal portion. Shape into ball. Roll each ball into thick circle or puri.

Deep fry each puri till golden and puff up. Drain on tissue paper.

Serve hot bhature with chole.