For Chole - soak Chickpeas for 24 hrs, wash well in running water. Add to a pressure cooker with cinnamon stick, black cardamoms, green cardamoms, black peppercorn, cloves, garlic cloves, black tea concoction, salt, water upto 2” above the chickpeas carrom seeds and on medium flame pressure cook for 3-4 whistles, depressurise and set aside

In a pan heat oil and add onion paste, fry till golden colour, adding little water incase it sticks to the bottom. Add ginger garlic paste and cook for 1 min. Add tomato purée, salt and cook until oil surfaces

Add green chillies, ginger julienned, add cumin powder, coriander powder, Anardana powder, red chilli powder, and mix well. Add little hot water if need be. Check the consistency. Add garam masala powder, kasuri Methi and chopped coriander powder. Mix well and set aside

For Bhature - in a bowl add All-purpose flour, baking soda, baking powder, salt and sugar and mix well. Add ghee and curd and mix well. Add adequate water and make a soft yet stretchy dough. Add oil to smear and cover with a muslin cloth for 1 hour

Make balls and roll with a rolling pin, make thick on the edges and smear oil if need be. Roll out roughly and not necessarily circular in shape.

In a heavy bottomed pan heat oil and fry one at a time until fluffy and golden on both sides. Set aside

Plate with salad and enjoy