Soak the chickpeas in water overnight. Drain and add them to a pressure cooker with fresh water. Place some tea leaves in a small cloth pouch and add it to the cooker. Cook the chickpeas until soft. In a large pan, heat oil and add cumin seeds. Once they start to crackle, add the chopped onions and cook until golden brown. Add the ginger, green chili, and garlic paste, and cook. Add all the spices, mix well, and add a little water. Cook until the mixture softens.

Once the spices and onions are well cooked, add the chickpeas. Add water as needed and cook. Stir in the chole masala and mix well. Add chopped cilantro, then turn off the heat.

Sift the all-purpose flour into a large bowl. Add salt and ghee, and mix. Gradually add water to knead into a soft dough. Cover and let rest for 10 minutes. Divide the dough into small balls. Heat oil in a deep pan. Roll out each ball to make bhature and fry in hot oil until golden brown. Serve the hot chole with the freshly fried bhature.