Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent kitchen towel to dry. Divide into four portions. Take two small strainers – one slightly bigger than the other.
Heat sufficient oil in a kadai. Layer the bigger strainer with one portion of the grated potatoes. Place the other strainer over the potato layer and press lightly. Gently lower both the strainers together into the hot oil and deep fry till golden. Drain and place on an absorbent paper and set aside. Similarly make the rest of the katoris .
Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside.
Reserve one fourth cup of stock for cooking. To make chole, heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes.
Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm.