First, soak the chickpeas in water for 6 to 7 hours or overnight. After soaking, add the chickpeas, black cardamom, tea bag, 1/3 teaspoon turmeric, salt to taste, and enough water to a pressure cooker. Cook until the chickpeas are soft. Once cooked, remove the tea bag and black cardamom.
Meanwhile, blend the onion, ginger, and garlic into a paste. Puree the tomatoes in a blender.

Heat cooking oil in a large pan. Add asafoetida, cumin seeds, and bay leaves, and sauté. Add the onion, ginger, and garlic paste and cook until golden brown. Then add the tomato puree and sauté well.

Once the tomato paste is well cooked, add turmeric powder, red chili powder, coriander powder, and dried pomegranate seeds. Sauté thoroughly.

Now the masala is ready. Mix this masala into the cooked chickpeas.

After mixing well, simmer on low heat for 5 minutes. Add garam masala and dried fenugreek leaves, and cook for another 2 minutes. Add cilantro. Your chole is now ready.

For the Bhature:
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Sift the all-purpose flour into a large bowl. Add semolina, yogurt, salt, and sugar, and mix well.

Add water as needed to make a soft dough.

Cover the dough and let it rest for 2 hours.
Break off a piece of dough and shape it into a ball. Roll it out into your desired shape for the bhature.

I rolled them into circles. Heat oil in a deep pan. Carefully add the rolled bhature and gently press with a spatula so they puff up. Flip and cook until golden on both sides. Remove and drain. Repeat with the remaining dough.

Both the chole and bhature are now ready.

Serve the hot chole bhature with lemon wedges and onion rings. Enjoy!