In a cooker, add overnight soaked and thoroughly washed Chickpeas. Add bay leaves, cardamom, cloves and black peppercorns.

Now heat a vessel, add 1/2 Cup water and 2 tsp Tea powder to it. Bring it to boil.

Now strain the tea water into cooker to get the dhaba style color. Additionally add 2 cups of water and pressure the chickpeas for 5-6 whistles or until cooked.

Heat a kadai, add 1 tbsp ghee or oil. Once the ghee is hot add cumins seeds and pinch of asafoetida, roast it for a minute.

Add Onion paste and saute. Let it simmer. Now add finely chopped garlic and saute till the raw smell disappear. (Alternatively you can add garlic paste as well.)

Add tomato puree, and give it nice mix. Cover and let it simmer for about 4-5 minutes. Once the gravy is thick add turmeric powder, red chilli powder, coriander cumin powder and give it a nice mix. Now add ginger chilli paste and Amchur powder (dry mango powder) and mix. Cook the mixture for about 4-5 minutes.

Now add cooked chickpeas to the gravy. Add some water to adjust the consistency.

Let it simmer for about 5 minutes and finally add Chole Masala and Salt as per taste.

Garnish with fresh coriander leaves and serve hot with Kulcha