Place bacon in a large sauté pan cold, then turn the heat to medium. Cook until the bacon is crispy, allowing it to render fat slowly. Remove the bacon, let it cool, and then chop it into small bits. Reserve the rendered bacon fat.

In a large bowl, combine the flour, semolina, sugar, baking soda, salt, yogurt, 2 tablespoons of the reserved bacon fat, and the crispy bacon bits. Gradually add water while kneading until a smooth dough forms. Cover the dough and let it rest for 1 to 2 hours.

In an Instant Pot or pressure cooker, heat ghee then brown the beef with a stock cube. Add water, cover, and pressure cook for 25 minutes.

Wrap bay leaves, cardamom, cinnamon, and tea bags in cheesecloth. Add to the pot with soaked channa and its soaking liquid, baking soda, and spice bag then pressure cook for 17 minutes. If there is any beef scum floating on top of the beef broth, remove it with a strainer.

In a large deep sauté pan or pot set over medium heat, sauté cumin seeds and onion in a mixture of duck fat and half the remaining reserved bacon fat until the onion turns translucent.

Stir in ginger, garlic, and green chillies, cooking until they are softened. Add 4 tbsp chole masala and tomato puree, then gently bring the mixture to a simmer.

Pour in the reserved cooking liquid from the beef. Cover the pan and let everything simmer for about 15 minutes. Season with salt to taste. Add the cooked beef and chickpeas to the pan, cover again, and continue to simmer for an additional 5 minutes. Use the back of a spoon to lightly smash some of the chickpeas to thicken the sauce.

In a separate pan, heat 1 tbsp of ghee. Add chopped cilantro and 1 tbsp of chole masala, cooking until aromatic. Pour the ghee over the beef and chickpea mixture, stirring well to combine. Season with cilantro.

Divide the rested bhature dough into six equal portions. Shape each portion into a smooth ball and place them on a baking tray. Cover and allow to rest for an additional 15 minutes.

Drizzle or brush some reserved bacon fat over each dough ball. Using a rolling pin, roll out each ball into a flat disc, approximately 2 to 3 cm thick.

Heat a deep pot of oil to 350°F (175°C). Carefully fry the bhature in batches, ensuring each one is browned and crispy. Transfer the fried bhature onto a wire rack to drain any excess oil.

Serve the beef chole garnished with cilantro and ginger, served with bhature.