First soak chickpeas overnight or 5-6 hours.

Then wash and boil chickpeas and drain.

Take a kadhai or nonstick pan add oil and heat, add bay leaf, black cardamom, cloves, cinnamon stick, black peppercorns fry for a second add onion paste and saute for 2 minutes.

Now add garlic + ginger paste saute for a minute.

Add tomato puree, green chilli and all the spices, salt mix well.

Add 1 glass water and cook for 5 minutes. (or add chickpeas boiling water)

Add boiled chickpeas mix well cover with lid cook on medium flame till gravy thicken.

Heat off garnish and serve with poori or bhatura.

For colourful poori:- Take a large mixing bowl add all purpose flour and wheat flour add 1 tbsp oil and distribute this mixture into 4 equal portion.

Add 1-2 drops of food colour and add water make a dough.

Now take a small ball from the dough.

Dust flour or use oil for rolling poori with a help of rolling pin.

Take a nonstick pan heat oil.

Add colourful poorie fry for both sides and drain out on kitchen tissue.

Serve with choley, cucumber raita and instant green chilli pickle.

(For cucumber Raita:- Take a mixing bowl add curd whisked well add grated cucumber, roasted cumin, red chilli powder, salt mix well ready.