Nishtha Jaisingh
Boil 1 cup soaked chickpeas with tea bags, salt, and water until soft.
Dry roast cumin, coriander, anardana, and red chili powder; grind to a powder.
In a pan, heat oil, add ginger, garlic, and green chilies, sauté until fragrant.
Add the spice mix to the pan, then stir in the boiled chickpeas.
Add tamarind paste, water, and simmer until thickened and flavors blend.
Garnish with chopped coriander and serve with puris or bhature.