First, sort and rinse the white chickpeas thoroughly. Soak them in water for 7 to 8 hours. After soaking, drain and add the chickpeas to a pressure cooker with the tea bag, cinnamon stick, green cardamom pods, and salt. Cook for 4 to 5 whistles.

In a bowl, add the all-purpose flour, then mix in the semolina and yogurt.

Add salt, baking soda, and oil. Mix well, then gradually add water to form a soft dough. Cover and let the dough rest for 30 minutes to set.

Remove all the whole spices onto a plate. In a large pan, heat oil and add cumin seeds.

Add asafoetida and all the whole spices from the plate. Add tomatoes and salt, sauté for a minute, then transfer to a bowl. Once cooled, blend into a paste.

Finely chop the onions. In a large pan, heat oil and add cumin seeds.

Add the chopped onions and salt, and sauté. Then add the tomato paste you prepared earlier.

Sauté the tomato paste well until the oil starts to separate. Add the boiled chickpeas and a little water, then mix. Add red chili powder, salt, garam masala, and chole masala. Mix and cook.

For the Bhature, knead the dough again with a little oil and divide into balls. Roll each ball into a flat disc.

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

Your Chole Bhature is ready! Serve hot.