Combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.

Discard the tea bag and drain the kabuli chana. Keep aside.

Heat the oil in a deep pan and add the cumin seeds

When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent

Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder,cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally

Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

Mash the kabuli chana once lightly with a help of a masher. Serve hot.

Puri :-In a wide mixing bowl, take wheat flour, salt, pinch of sugar and rava. combine well,add water little by little and make a tight, smooth and stiff dough. knead minimum for 5 minutes

Initially, dough will be little hard. knead well in between your palms for few minutes to make it smooth and soft.
add a tsp of oil and knead well.

Make small lemon sized balls between your palms.

Apply oil to dough ball, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick puri

Heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one puri and press with the spoon to puff up