First, soak the chickpeas in enough water for at least 8 hours. Once the chickpeas have expanded, drain and add them to a pressure cooker along with 1 tea bag, 1-inch cinnamon stick, 2 bay leaves, 2 green cardamom pods, 2 cloves, and 1/2 teaspoon salt. Add 3 to 4 cups water and pressure cook for about 5 whistles.

After opening the cooker, remove the tea bag, cardamom, cloves, and cinnamon. Finely chop the onion, puree the tomatoes, and prepare the garlic paste.

Heat cooking oil in the cooker, then add the chopped onion and cook until golden brown. Add 2 whole green chilies, then after 10 seconds, add the tomato puree and cook until the oil separates at the edges. Add all the listed spices and salt (remember, you already added salt while boiling the chickpeas) and sauté well.

When the spices release oil at the edges, add the boiled chickpeas and mix well. Add the reserved chickpea cooking water and crushed dried fenugreek leaves. Simmer on low heat for 10 minutes. Lightly mash some chickpeas with a spoon for a thicker texture, as Amritsari Pindi Chole is well-cooked. In a small pan, heat ghee, add a pinch of asafoetida, 1/2 teaspoon cumin seeds, ginger, and green chilies, and sauté for 5 seconds. Pour this tempering over the chickpeas.

For the Bhature:
Sift the all-purpose flour into a large bowl. Add semolina, salt, sugar (if using), baking powder, and yogurt.

Mix everything well and knead into a soft dough. Cover and let it rest for 30 minutes. After resting, divide the dough into equal portions and roll each into an oval or round shape using a rolling pin.

Heat oil in a deep pan and fry the bhature on both sides until golden brown. Remove and drain.

Your hot Amritsari Pindi Chole and Bhature are ready to serve.

Serve on a platter with salad on the side.