Soak the chick peas overnight with tea bag dipped in the water.Pressure cook it in the morning till the chick peas are tender.Strain it,remove the tea bag and keep the chick peas aside.

In a heavy bottom pan,add oil..now add panch phoran,cinnamon stick,and all the dry masalas...stir it for a while.Make a paste of tomatoes,onions,garlic,ginger.Now add this paste in the pan and keep it stirring.Now cover the pan with a lid,keep the flame low and let the paste cook until the oil separates..

Now add the cooked chickpeas into the cooked masala..add salt to taste..also add some lemon juice to it..mix it well..let it simmer on the low flame for 2 -3 minutes....Wow...the pindi chole is done and is ready to b served hot with nan or amritsari kulcha..