Heat oil in a kadhai or pan.
Add cumin seeds and hing/asafeotida if using.
Add onions and saute till light pink. Skip for no onion garlic version.
Add coriander powder and roast for a few seconds.
Add freshly ground masala mix or chana masala if using, red chilli powder. I skipped red chilli powder as I have added 2-3 green chilies.
Add boiled chole/chickpeas. If using canned chickpeas drain the liquid before adding.
Mix and now add freshly made chutney, mix well.
I like to keep curry of thick consistency on the drier side, you can add more water. But do not make it of very thin consistency.
Adjust salt.
Cover and Cook for few mins. till the curry gets on the thicker side and chickpeas absorb the spices and flavors.
Switch off the gas after 5 mins and keep the curry covered for atleast 10-15 mins before serving.
Serve hot with poori/kulcha/chapati, You can garnish more coriander leaves.