Place soaked chickpeas in a large pot, cover with fresh water, and simmer until tender and soft, about 1-1.5 hours. Drain and set aside.
In a mixing bowl, combine all-purpose flour, baking powder, salt, and olive oil. Add warm water gradually to knead a smooth, elastic dough. Cover with a damp cloth and let ferment at room temperature for 1-2 hours until slightly risen and bubbly.
Heat a teaspoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle until aromatic. Stir in minced garlic, grated ginger, and chopped onions; cook until onions are golden brown and fragrant.
2 cloves garlic, 1 inch ginger, 1 medium onion
Add pureed tomatoes along with turmeric, chili powder, and salt. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the spice base.
2 small tomatoes, 1 teaspoon turmeric powder, 1 ½ teaspoons chili powder, ½ teaspoon salt
Stir in cooked chickpeas, mango powder, and garam masala. Mix well and simmer the curry uncovered for another 10 minutes to allow flavors to meld, adjusting salt as needed. The curry should become rich and slightly thickened.
1 ½ cups dried chickpeas, 1 ½ teaspoons amchur (dried mango powder), 1 teaspoon garam masala
Divide the fermented dough into 4 equal portions. Roll each portion into a round disc about 6 inches in diameter on a lightly floured surface. Heat oil in a deep-frying pan to 350°F (175°C). Fry each bhature one at a time, pressing lightly with a slotted spoon until puffed and golden brown, about 2-3 minutes per side.
Drain the fried bhature on paper towels and serve hot alongside the chickpea curry. Garnish with fresh cilantro if desired.
