Soak the chickpeas overnight. In the morning, drain and rinse them, then add salt and place them in a pressure cooker. Add the cloves, black peppercorns, bay leaf, and black cardamom. Close the cooker.

Cook for 3-4 whistles, then lower the heat and cook for 2 more whistles. Turn off the heat and let the cooker cool. Meanwhile, puree the tomatoes and onions. Once cooled, drain the chickpeas and remove the whole spices.

Heat oil in the cooker. Add cumin seeds and let them splutter. Add the onion puree and sauté until golden. Add the ginger-garlic paste and sauté for 2 minutes. Then add coriander powder, turmeric, and red chili powder.

Sauté all the spices well on low heat. Add the tomato puree and cook until the oil separates from the masala. Add dried mango powder. If you like, you can also add pomegranate seed powder or whole pomegranate seeds.

Add the boiled chickpeas and mix well with the masala. Sauté for a few minutes, then add water as needed. Close the cooker and cook for 3 whistles. Turn off the heat. Your delicious chole is ready.

Place the all-purpose flour in a large bowl. Add a little semolina and salt, and mix well.

Knead the mixture with club soda or soda water. Cover and let it rest for 15 minutes, then divide the dough into equal portions.

Roll each portion into a ball and use a rolling pin to roll them into small circles. Heat oil in a deep pan. Once hot, fry each rolled dough. When one side is cooked, flip and cook the other side.

Once both sides are golden, remove and drain. Serve hot with chole and salad.