In a pressure cooker add soaked chickpeas, add 1tsp grated ginger, elichy pods, cinnamon, bay leaf, cloves & salt & water pressure cook this over medium flame for 6 vissels.

In another pan take oil & ghee, once the ghee becomes hot add cumin seeds, 1 pinch carton seeds, 1/8tsp hing ann finely chopped onions. Cook this for 10-12 minutes or till onions become brownish.

Now add ginger garlic paste, and cook this for another minute. Then add salt, and tomato puree and cook the mix for another 10 minutes on medium heat.

Now add red chilli powder, amchur powder, kitchen king masala, coriander powder and mix well & cook till the oil separates or for another 8-10 minutes.

Now remove the khada masala from boiled chickpeas & pour the chickpeas & water into the onion tomato masala.

Cook the Chole on low flame for 15-20 minutes, lastly add finely chopped coriander check the seasoning & serve hot with bhature/rice.