How to make Chole Poori - Indo Tibetan style

Chole puri!
First off keep in mind this isn’t your typical healthy stuff! This type of chole is what I remember eating from the streets of Delhi! And also is it me or the cooker here is so complicated, even after six month since I arrived here, I haven’t got used to it nor do I ever will! I might have overcooked my chole!
FYI for chole : I used a teabag to give that distinct brown color, homemade ghee (clarified butter) for the tadka at the end! The garlic was in the onion mixture!
For puri : I used baking powder and all purpose flour and made sure to give the dough min 30m rest before frying them! I find it easier to slowly splash some oil on the puri rather than just try to press them down to puff up the bread! Hope it helps!
Have a great weekend everyone!