Soak chickpeas overnight and pressure cook with tea bag, salt, and water for 6 whistles.
Heat ghee in a skillet, sauté chopped onions, ginger paste, and garlic paste until golden.
Add chopped tomatoes, red chili powder, amchur powder, and garam masala; cook until ghee separates.
Add cooked chickpeas with dark broth, discard tea bag, and mash a few chickpeas to thicken gravy.
Simmer for 15 minutes and serve hot with kulchas.