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1. Crush cardamom pods with flat side of chef knife. Tie crushed pods, cinnamon and cloves into a cheesecloth sachet. Combine spice sachet, drained chickpeas, tea bag and 2 tsp (10 ml) of the salt in medium saucepan. Add cold water to cover by 2 inches (5 cm). Bring to a boil, reduce heat to simmer and cook, partially covered, 1 to 1-1/2 hours or until chickpeas are very soft. Drain, reserving 1-1/2 cups (375 ml) of the cooking liquid. Discard spice sachet.
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2. Heat ghee in large frying pan over medium heat; cook cumin seed 30 seconds or until they crackle. Stir in onions; cook 10 minutes or until golden and very soft. Stir in garlic, ginger and chili pepper; cook for 5 minutes. Stir in turmeric; cook 30 seconds, stirring. Stir in coriander, fenugreek (if using), chili powder and garam masala; cook 30 seconds, stirring. Stir in tomatoes and remaining 1 tsp (5 ml) salt; reduce heat to low and cook 10 minutes or until ghee starts to separate.
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3. Stir in chickpeas, reserved cooking liquid and half of cilantro. Simmer 10 to 12 minutes or until liquid is absorbed. Sprinkle with remaining cilantro and serve with puri.
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4. Combine flour, salt, ghee and 200 mL water in bowl; stir together using wooden spoon. Transfer to working surface; knead 5 minutes or until dough is smooth and elastic. Form into smooth ball, Transfer to a clean bowl. Drizzle with olive oil; cover and let stand 30 minutes.
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5. Fill deep fryer with oil. Heat to 375 F (190 C). Divide dough into 16 equal portions; quickly roll into small ball using hands. Roll each ball into 5-inch (12 cm) circle using rolling pin, turning circle over a few times while rolling to prevent sticking. Fry in batches 1 to 2 minutes, turning over halfway, or until golden and crispy. Drain on paper towel-lined baking sheet. Serve with Chole.
