For the chole
Boil the chickpeas with salt, cloves, cinnamon, bay leaf and peppercorns till cooked
Heat oil in a kadhai and add the onions and sauté for 1 to 2 minutes.

Add the coriander-cumin powder, chilli powder, dried mango powder, garam masala and mix well.

Add tomato puree, kabuli chana, salt, and pepper, mix well and cook for 2 to 3 minutes, add 1 1/2 cups water and lightly mash it with a potato masher once in between.

Cook for 15 minutes or till the chickpeas is cooked. Keep aside.
For the tikkis

Heat oil in a pan and add the cumin seeds and nigella seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds

Transfer the tempering into a deep bowl, add all the remaining ingredients and mix well.
Divide the mixture into 10 equal portions and roll round flat tikki

Heat a non-stick pan, grease it with a little oil, place the tikkis on it and cook till they turn golden brown in colour from both the sides. Keep aside.

Place 2 tikkis on a serving plate and spread a portion of the chole evenly over it.
Spread 2 tbsp curds, 1 tsp green chutney, and 1 tbsp sweet chutney.
Add onion, coriander and a pinch of chat masala and serve.