• Soak Chickpeas/Chole overnight or 5-6 hrs.
  1 Cup Dried Kabuli Chana/Chickpeas
• To boil chickpeas, drain the water from soaked chickpeas, add in a pressure cooker with enough fresh water to soak Chole( just an inch or two above), let it boil for a minute if scum gathers on top, discard it. 
• Add the dry whole spices/ sabut masala, tea bag/pomegranate peel. Add salt as per your taste.
  Salt as per taste, 1-2 Bay Leaves/Tej Patta, 1 Cinnamon Stick/Dalchini, 4-5 Laung (Cloves), 4-5 Black Pepper, 1 Badi Elaichi/Black Cardamom, Pomegranate peel (small piece), 1 Green Cardamom
• Close the pressure cooker lid and cook till 2-3 whistles and then cook for 5-10 minutes on low flame. Cooked chickpeas should be soft and easily mashed with a spoon or between the thumb and index finger.
• Discard the teabag or pomegranate peel. Drain chickpeas in a bowl/pan. Retain the water to adjust the consistency of gravy.
• Add about 1-2 tsp of powdered Chole Masala and coat chickpeas nicely.

Instructions to make Chole Masala(Spice Mix)

• Dry roast cumin seeds, coriander seeds, dry red chilli, till it starts giving aroma.
  2 Dry Red Chilli, 1 tbsp Coriander Seeds, 1 tsp Cumin Seeds
• Add ajwain seeds and roast for few seconds. Do not roast much as the spices may get burnt and will not taste good.
  ¼ tsp Ajwain /Caraway Seeds
• Cool the roasted spices completely.
• Add and mix dry ginger powder(sonth), dry mango powder/amchur, anardana/dry pomegranate seeds and coarsely grind or crush and mix in a mortar pestle.
  1 tsp Dry Mango Powder(Amchur Powder), 1/2 tsp Dry Ginger Powder/Soonth, 1-2 tsp Dry Pomegranate(Anardana)

For Tamarind Water

• Soak tamarind for 10 mins in ¼ cup lukewarm water.
  1 Tamarind(small piece), ¼ Cup Warm water
• Rub it nicely and then strain the mixture. This is tamarind water that we have to add in curry.

Make Pindi Chole

• Puree tomato, ginger and green chilli.
  Ginger pieces(small), 1 Tomato(medium) chopped, 1-2 Green Chillies
• Heat oil/ghee in a kadhai or pan, add red chilli and cumin seeds.
  1-2 tbsp Desi Ghee(Indian Clarified Butter)/ Oil(any), 1 tsp Cumin Seeds/Jeera
• When seeds crackle, add tomato puree and cook till oil separates or puree gets thick.
• Add Chana Masala(Spice mix) and cook it tomato leaves oil.
  1 tbsp Chana Masala
• Add tamarind water/imli ka paani
• Now add boiled and drained chickpeas. Mash some chickpeas using ladle, add the chickpeas water as per the consistency required.
• Cook for few more minutes. Serve hot garnish with ginger juliennes and green chilies. Also, add chopped coriander/cilantro.
  Ginger Juliennes, 1-2 Slit Green Chillies