Punjabi Chole Bhature Feast

For the bhatura dough, combine flour, semolina, baking soda, sugar, and salt. Add yogurt and enough warm water to form a soft, slightly sticky dough. Knead for 5 minutes, rub a teaspoon of oil on top, cover, and let rest for 2-3 hours at room temperature.

If using dried chickpeas, pressure cook the soaked chickpeas with the tea bag, salt, and enough water to cover by 2 inches. Cook for 6-7 whistles until very tender. Discard the tea bag. Reserve the cooking liquid.

Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Let them sizzle for 30 seconds.

Add the onions and cook until deeply golden brown, about 8-10 minutes. Add ginger-garlic paste and cook for 2 minutes.

Add the tomato puree, turmeric, coriander powder, red chili powder, and chole masala. Cook until the oil separates from the masala, about 8 minutes.

Add the cooked chickpeas with their liquid. Mash a few chickpeas against the side of the pan to thicken the gravy. Simmer for 15-20 minutes until the curry is rich and thick.

Divide the bhatura dough into 8 equal balls. Roll each into an oval shape, about 6-7 inches long and 1/4 inch thick.

Heat oil for deep frying to 375F (190C). Slide one bhatura into the hot oil and press gently with a slotted spoon to encourage puffing. Fry until puffed and golden on both sides, about 1-2 minutes total.

Drain on paper towels and serve immediately alongside the hot chole, with sliced raw onion, lemon wedges, and green chutney.