For the Chole: Drain soaked chickpeas and pressure cook with 3 cups water, salt, and 1 tea bag for 15 minutes until tender. Heat oil in a heavy-bottomed pan, add cumin seeds and let splutter. Add finely chopped onions and sauté until golden brown, about 8 minutes. Add ginger-garlic paste and cook for 2 minutes until raw smell disappears. Add chopped tomatoes, turmeric, coriander powder, cumin powder, and red chili powder. Cook until tomatoes break down and oil separates, about 10 minutes. Add cooked chickpeas with cooking liquid, garam masala, and amchur powder. Simmer for 15 minutes, mashing some chickpeas for thickness. Adjust consistency with water if needed. For the Bhature: In a large bowl, combine flour, yogurt, sugar, salt, and baking powder. Add water gradually and knead into a soft, smooth dough. Coat with oil, cover, and rest for 2 hours. Divide dough into 8 equal portions and roll into balls. Roll each ball into a 6-inch circle. Heat oil in a deep kadhai to 180°C. Gently slide one bhatura into hot oil, press gently with a slotted spoon to help it puff. Fry until golden on both sides, about 2 minutes total. Drain on paper towels. Serve hot chole topped with onion rings and lemon wedges alongside freshly fried bhature.