Rinse the Dried Chickpeas well and soak them overnight in plenty of water with a pinch of Baking Soda and a little Salt to soften and reduce cooking time.
Drain the soaked chickpeas, place them in a pressure cooker with fresh Water, a strong brew made from a couple of bags or a heaped teaspoon of Black Tea (this deepens the curry color), a Bay Leaf, a Cinnamon Stick, a few Cloves and one Black Cardamom. Cook until tender (about 6–8 whistles) or simmer until soft; reserve some cooking liquid.
While the chickpeas cook, make the bhature dough: in a large bowl combine All-Purpose Flour and Fine Semolina with a pinch of Baking Powder, a pinch of Baking Soda (already used for soaking), a little Sugar, and Salt. Add Plain Yogurt, 1–2 tablespoons of Oil and enough water to form a soft, slightly sticky dough. Knead briefly, cover and rest for 2 hours at room temperature.
For the chole masala, heat 2–3 tablespoons of Oil in a pan. Add a teaspoon of Cumin Seeds and let them sizzle, then toss in chopped Onion and sauté until golden.
Add minced Garlic, grated Ginger and sliced Green Chilies, cook briefly until fragrant, then add chopped Tomato and cook until soft and oil separates.
Stir in Turmeric Powder, Coriander Powder, Kashmiri Red Chili Powder and 1–2 tablespoons of Chole Masala. Cook the spice blend for a minute, then add the cooked chickpeas along with 1–2 cups of their reserved cooking Water to make a saucy curry.
Simmer the chickpeas in the masala for 10–15 minutes so the flavors meld; lightly mash a few chickpeas against the side of the pan to thicken the gravy. Adjust seasoning with more Salt if needed.
Finish the curry with a pinch of Amchur for tang, a sprinkle of Garam Masala, and simmer another 2 minutes. Turn off the heat and garnish with chopped Coriander Leaves and a squeeze of Lemon.
Meanwhile, shape the bhature dough into golf-ball sized portions, roll each into a smooth round (do not make them paper-thin), and gently stretch to a 6–7 inch diameter disc.
Heat a deep, heavy-bottomed pan with plenty of Oil for frying until very hot (about 180–190°C / 350–375°F). Slide one bhature disc into the oil and press gently with a slotted spoon to help it puff; fry until puffed and golden on both sides, about 20–30 seconds per side. Drain on paper towels.
Serve the piping hot Bhature with a generous ladle of the Chole, accompanied by sliced Onion, extra Green Chilies, a wedge of Lemon and some Achar on the side.
