Soak chana, tea leaves, big cardamom and enough water, for 6-8 hours.
Pressure cook all the ingridients together on low flame for 20 -30 minutes. Keep aside.

Grind ginger, green chilli to paste . Keep aside.

Heat oil. Add cloves, cinnamon, onions, (at this stage you can add garlic if you want). Cook onions till they become golden in colour.(do not burn them). Add chopped tomatoes. Cook and mash till they become soft.

Add ginger, chilli paste. Now add coriander powder and red chilli powder. Add little water and salt.

Remove tea bag and the whole spices from the boiled channas and add this to onion masala.

Add amchur, chat masala and chana masala cook it well. Now add mint powder. Mix it well. Keep on low flame for 10 mins. Garnish it with chopped coriander and fine chopped onions.