Wash and soak chickpeas overnight or at least 6 hours.
Next day drain out the water.
In a muslin cloth, take the tea powder, cloves and cinnamon stick. Close the muslin cloth tightly and to the chickpeas. Add water,salt and boil for 4-5 whistles.

In a pan fry the potatoes and keep aside.
Add the onion, saute till light brown.
Add tomatoes, salt, hing and mix.
Add the turmeric powder, red chilli powder,chole masala and cook well

Now add the boiled chickpeas. Discard the muslin potli.

Add Water as required. Add the fried potatoes and kasuri methi, Mango powder and garnish with some coriander leaves.

For the kulche, add salt to the flour.add milk and knead into soft dough. Add oil and knead for 2-3 minutes. Keep aside for 10-15 minutes.

Now make balls out this dough.
Now take one ball and roll into a thin roti.
Heat a pan and place the kulche on it.cook from one side and flip directly on the gas flame to get that tandoori flavour. Apply some butter or ghee on top

Serve delicious chole with hot kulches.