If using dried chickpeas, drain and rinse the chickpeas soaked overnight. In a large pot, add the chickpeas, enough water to cover them, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 40-50 minutes until the chickpeas are tender. If using canned chickpeas, drain and rinse well before use.

Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds and bay leaf, allowing them to sizzle for 30 seconds until fragrant. Add the chopped onions and sauté for 5-6 minutes until they turn golden brown. Stir in the grated ginger, minced garlic, and slit green chilies, cooking for another 2 minutes.

Lower the heat slightly and add the chole masala, ground coriander, turmeric, red chili powder, and garam masala. Stir for 1-2 minutes, letting the spices bloom in the oil for maximum flavour. Adjust the amount of chili powder for spiciness, if desired.

Add the pureed tomatoes to the pan, stirring well to combine with the spices. Let the mixture cook for 5-7 minutes until the oil starts to separate from the tomato base. Add the cooked chickpeas (or canned chickpeas) and enough water to create a thick gravy, about 1 to 1.5 cups. Season with salt and bring to a simmer.

Allow the chickpeas to simmer for 20 minutes, uncovered, so the flavors meld together. If the gravy is too thick, add a bit more water. Stir in the dried mango powder (amchur) to add a tangy note and adjust salt if needed. Turn off the heat and garnish with fresh cilantro before serving.

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, sugar, and salt. Add yogurt to the dry mixture, mixing it in until it resembles a coarse dough. Gradually add water, little by little, kneading until the dough becomes soft and elastic. Cover with a damp cloth and let it rest for 1 hour.

After resting, divide the dough into equal-sized balls (about 8 pieces). Roll each ball into a thin, round disk, about 6-8 inches in diameter. Heat oil in a deep pan over medium-high heat. Fry each bhature one at a time, gently pressing down with a slotted spoon so they puff up. Fry until golden on both sides, then remove and drain on paper towels.

Serve the hot chole in a bowl, garnished with fresh cilantro. Pair with freshly fried bhature on the side. Optionally, serve with sliced onions, green chilies, and a wedge of lemon to add extra brightness to the dish. The crispy, puffy bhature combined with the flavourful and spiced chickpeas makes this a beloved and satisfying meal.