Soak dried chickpeas overnight in 4 cups water. In the morning drain the water, and then rinse the chickpeas.

Transfer the chickpeas to a pressure cooker and then add the whole spices- green cardamom, black peppercorn, bay leaves and cinnamon stick.

Pressure cook on high heat for 2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10 to 12 minutes. Remove the cooker from heat and allow the pressure to release naturally.

You should be able to press the chickpeas easily with your fingers once cooked. Set aside.

Start making the masala. Heat oil in a pan on medium heat. Once the oil is hot, add the grated/pureed onions to it.

Cook the onions until the raw smell goes away completely. Then add the ginger-garlic paste and cook for 1 minute.

Add the pureed tomatoes and mix. Cover and cook the tomatoes for 15 minutes on medium heat, stir once or twice in between. This step is important, so do not rush cooking the tomatoes.

Once the tomatoes are cooked, add the chole masala, red chili powder, paprika powder, cumin powder and more salt. Mix and cook the spices for 1 minute.

Add the cooked chickpeas into the pan and stir.Cover and let the curry simmer for around 30 minutes on low-medium heat.

For the tempering, heat ghee in a pan on medium heat. Once the ghee is hot, add the ginger julienne to it and fry until it starts turning golden brown in color.Add garam masala and mix.

Once the chole is ready, gather all other ingredients and start plating the samosa chaat.

To make a plate of samosa chaat, place 1 cup of prepared chole into the serving bowl.

Then roughly break 2 samosa and place them on top of yogurt.
Top the samosa with yogurt and cabbage. Sprinkle some Chat masala

Yummy Samosa Chat is ready to serve