Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.
Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.
Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.

When the seeds crackle, add ginger and sauté for a minute.
Add onions and sauté till the onion is golden brown.
Add amchur and anardana and cook for 2 minutes.
Add tomato puree and mix well.
Add coriander powder, chana masala, and green chilies.
Mix well and cook for 5-6 minutes.

Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.
For The Bhature:
Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.

Add yogurt and mix well.
Knead into a firm dough without using warm water.
Apply little oil and cover it with a muslin cloth.
Leave it for 2-3 hours.
Divide it into equal portions.

Roll out into an oval shape.
Heat oil in a pan.
Deep fry till the bhaturas puff up and both sides are slightly golden brown in colour. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)
Garnish chole with ginger slices, coriander, and onions.

Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.