Here’s a recipe to make it at home.

In a pressure cooker or pot, cook soaked chickpeas with water and a spice bag for 4-5 whistles or 1-1.5 hours until tender, then discard the spice bag.

In a large pan, heat oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and cloves.

Add finely chopped onions and sauté until golden brown.

Stir in the ginger-garlic paste and cook until the raw smell disappears.

Add chopped tomatoes and green chilies, and cook until the tomatoes are soft and the oil separates.

Add turmeric, red chili powder, coriander powder, and salt, and cook until the spices blend and the oil separates from the masala.

Add the cooked chickpeas to the masala. Stir well to combine.

Let the chole simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.

Stir in garam masala and amchur powder or lemon juice.

Garnish with chopped coriander and serve hot with bhature, puri, or rice.