"Thoroughly wash the chickpeas that have been soaked for 7 hours and put them in a pressure cooker. Also, tie the ingredients for the potli in a cloth to make a small bundle and add it to the cooker. Add salt and baking soda, and pressure cook for 4 whistles. On the other side, crush the onions, anardana (pomegranate seeds), garlic, and dry coconut together. Separately, crush the tomatoes."

"Once the oil and ghee are hot in the pan, roast the dry mango powder, chat masala, and chole masala. Add a little water and let the oil rise to the surface. Then, add the crushed onions. Once the onions turn brown, mix in salt, chili powder, turmeric, and coriander-cumin powder. Let it cook for a while. Add the tomato puree, cover with a lid, and let it cook until the oil separates. At that point, add the chickpeas along with their water."

"Let the gravy thicken, and then add the fresh malai. On the other side, heat ghee in a small pan. Once hot, add carom seeds, chopped ginger and green chilies, and red chili powder. Pour this tempering into the chickpeas and turn off the heat."