For the pindi chana, Make a potli using a muslin cloth. Put the tea leaves along with the green & black cardamom, cinnamon stick and cloves.
Put this potli along with the chick peas and requires amount of water in a pressure cooker. Boil till the chick peas are soft. Strain the excess water and keep he boiled chick peas aside.
Heat a Kadhai with refined oil. Add the bay leaf and shahi Jeera. Once they smell, add the onion paste and saute till golden brown.
Then add the ginger garlic paste and cook till the raw smell goes away. Then add the chopped tomatoes and powdered masalas except the amchur and Anardana powder.
Add salt and cook on a low flame till the masala is cooked. Then add the boiled chickpeas and give it a mix. Add water for gravy and bring up-to boil.
Add the Anardana powder and Amchur. Cook till done. Check for salt and add ghee and coriander leaves , serve.
For the bhature, Mix all the ingredients except the refined oil.Knead a soft dough using required amount of water.
Cover the dough with damp cloth and leave it to rise or rest for atleast 2-3 hrs.
Now make thick pooris out of a the dough and deep fry them in hot oil. Serve with the Chana.
