In a pressure cooker take soaked chana. soaked 1 cup chana in enough water for 8 hours.

1 teaspoon tea leaves tied in a cloth and add in pressure cooker also add 1/2 teaspoon add salt and 1/2 teaspoon baking soda and water and 3 cups water.
cover and pressure cook for 4-5 whistles.

Cover and pressure cook for 4-5 whistles.
once the pressure is released, open the cooker and discard the tea cloth keep it aside.

In a large Kadai, heat 2 tbsp oil, 1 bay leaf, cloves, cinnamon, cumin seeds Kasuri methi. saute on low flame until the spices turn aromatic.

Now add 1 onion, ginger, and green chili and saute until the onions turn golden brown.

Further, add tomato and saute until soft and the oil separates. add turmeric, chili powder, coriander powder,  garam masala, 1 tsp amchur, chole masala, and 1/4 tsp or to taste salt.

Saute on low flame until the spices turn aromatic.
now add boiled chole and mix well. adjust the consistency by adding water if required.
cover and simmer for 10 minutes, or until chole absorbs all the flavour.

For Bhature :-Into the all-purpose flour, add sugar, salt, baking soda, curd, and butter or ghee. Mix well until the mixture becomes crumbled well.

Knead the dough by adding water as required. Punch well to make a smooth dough. Grease the dough with ghee. Cover the dough with a wet cloth for 1-2 hours.

Divide the dough balls into small equal dough balls. Flatten it with your hands and further roll in into a little thick chapati, apply oil if it sticks to the surface. Set a wok or deep pan filled with oil on medium-high heat, deep fry the bhaturas in hot oil on both sides until golden brown in colour, and push the bhatura with the frying spoon

Downwards while frying to fluff up nicely.  Hot bhaturas are ready to be eaten along with hot chole.