Here are seven steps on how to make chole for samosa chaat.

For dried chickpeas, soak overnight, drain, rinse, and cook until tender; for canned chickpeas, drain and rinse well.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions to the pan. Saute until the onions turn golden brown.

Add ginger-garlic paste and green chilies; sauté until fragrant, then add tomatoes or tomato puree, cooking until softened and oil separates.

Add turmeric, ground coriander, cumin, red chili powder, and salt; mix and cook briefly to toast spices.

Add cooked chickpeas to the pan, coat with masala, adjust consistency with water, simmer for 10-15 minutes on medium-low heat, stirring occasionally.

Once chole thickens, mix in garam masala, garnish with chopped coriander leaves.