Soak gram in water for 5 hours, many prefer overnight

Boil gram in enough water to cover, add tea bag.
Once boiled, drain and keep aside.

Take a wok/frying pan and roast garam masala, chana masala, corriander powder, jeera and red chillly powder together. Till a dark color is achieved and there is pleasant aroma.

Mix dry masala with dry mango powder, add lime juice and boiled chana.

Mix with cut and fold method.

Heat ghee/butter/olive oil separately.
Make a heap of chana coated in masala.

Pour hot ghee over heap of chana and see them sizzle.
Enjoy pindi chole with chapatti, puri or bhatura