Drain out the excess water from soaked chickpeas and rinse them again with fresh running water in the morning and set them aside. In a pressure cooker, add soaked and rinsed Kabuli chana along with the tea bags. enough water, salt, garlic cloves, and whole spices. At this point, you can also add a pinch of baking soda to speed up the cooking process.
Now cover with the lid and pressure cook for 4 whistles on high heat. After 4 whistles, turn the heat to medium-low and pressure cook for about 15 minutes or until they are soft. Let the pressure come off completely before opening the lid. Once cooled, open the lid and discard the spices, tea bags, and keep it aside.
Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the cumin seeds and turmeric powder. When the seeds start to crackle, add ginger and sauté for a minute.
After that, add chopped onions to the pan and sauté till the onion is golden brown. Now add amchur powder, and anardana and cook for 2 more minutes.
Next, add the tomato puree and mix everything well to combine. Cook for 5 minutes or until the raw smell of tomatoes is gone; keep stirring occasionally to prevent the mixture from sticking to the pan.
Once the tomatoes are cooked, add coriander powder, chana masala powder, and slit green chilies. Mix everything well again and cook for 5-6 minutes.
After that, add spicy tomato masala (sauce) to the cooked chickpeas (chana) and mix well until combined. At this point, check for consistency and add some water if needed. Cook over low heat for 7-8 minutes. Chole is ready. Now turn off the heat and set it aside.
To a large mixing bowl, add sifted all-purpose flour (maida), semolina, and mix well to combine.
After that, add oil, salt, sugar, and baking powder and mix well using fingers.
Now add yogurt and mix again. Once mixed add enough warm water and knead into a firm dough.
Once the dough is ready, apply little oil to it. Then cover the bowl with a muslin cloth and set it aside to rise for 2-3 hours.
After resting, punch the dough and transfer it on the working surface and divide it into 6-8 equal portions.
Using a rolling pin, roll out into an oval shape. Repeat the same with all the dough balls.
Heat oil in a pan over high heat. Once the oil is hot, slide the rolled bhatura in hot oil. Press the center lightly with a large frying spoon, this would help bhatura to puff up. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. Drain the fried bhatura using a slotted spoon.