Soak chickpea overnight. In the morning take cooker add chickpea, water, tea powder bag, and salt & give a 5/6 whistle. Let it cool and drain the water and tea bag. (make a tea powder potli in cotton cloth).

Take a mixer jar put chopped onions, tomatoes, garlic, and ginger-green chili, and make a smooth paste.

For tempering take a pan and heat it. Take oil and then add this paste to it. Cook it for 10 minutes and add garam masala, kitchen king, cholle masala, and red chili powder. Mix it well and add coriander powder.

Let it cook for 2 minutes. Now it's ready to serve with puri.