Pressure cook soaked chickpeas with tea bag, salt, and water for 6 whistles until soft.
Knead all-purpose flour, yogurt, baking soda, salt, and water into a smooth dough; rest for 2 hours.
Heat 2 tbsp oil, temper cumin seeds, and sauté chopped onions, ginger paste, garlic paste, and tomatoes.
Add red chili powder, garam masala, and cooked chickpeas; simmer for 15 minutes.
Roll dough discs and deep-fry in hot oil until fully puffed and golden brown; serve with chickpea curry.