Pressure cook soaked chickpeas with water, tea bag, and salt for 6 whistles until tender.
Heat ghee in a heavy pan, sauté chopped onions, ginger paste, and garlic paste until dark brown.
Add chopped tomatoes, coriander powder, amchur powder, and garam masala; cook until ghee separates.
Add cooked chickpeas with a splash of water, mix well, and simmer on low heat for 15 minutes.
Serve hot with bhatura or naan.