Heat 2 tablespoons butter in a pressure cooker. Add cloves, black cardamoms, green cardamoms and cinnamon and sauté till fragrant.
Add chickpeas, salt, tea bags and sufficient water. Mix well and bring to a boil. Cover and pressure cook till 6-8 whistles are given out. Remove from heat, let the pressure reduce completely, drain and reserve the cooking liquor. Discard the tea bags.
To make Chole masala, grind together all the ingredients into a fine powder. Set aside.
Put 2 tablespoons butter, lemon juice, red chilli powder and 1 teaspoon Chole masala powder in another bowl and mix well.
Put 2 tablespoons refined flour and baking powder in another bowl and mix well.
Chop tomatoes and green chillies.
Heat oil in a non-stick pan. Add green chillies and sauté well. Add dried red chillies and 4 tablespoons chana masala and mix well.
Add boiled chickpeas, reserved cooking liquid to the pan and mix. Add tomatoes, grated ginger and mix well. Cover and cook till the tomatoes are pulpy. Remove from heat.
Method for Bhatura
Take the flour in an open dish and add the sugar and salt to it. Now make a smooth dough with the Soda water. Cover with a damp muslin cloth and keep aside for 20 minutes.
Take the dough again and make medium-sized balls. Roll the discs into a round or oblong shape. Deep fry Bhaturas in oil till golden.
Transfer the Chole into a serving bowl and sprinkle the remaining Chole masala on top. Garnish with onion rings, lemon wedges and serve hot with the soft, spongy, fluffy Bhaturas.
1, Add a handful of Chana Dal to Soaked Chana to get a thick Gravy
2. Serve Chole with Kulcha, Naan, Puri or Bhatura.