Dry roast whole red chilli,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
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In a blender add all dry roasted garam masala to make a fine paste.

Soak chickpea over night and add 1 tbsp of baking powder.

Pressure cook with salt and 2 cup of water for 10 mins.

Drain the chickpea and store the water

Heat clarified butter / ghee in a pan fry the sliced onion till brown.

Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.

Add tomato paste and saute for 2 - 3 mins.

Add anardana /pomegranate seeds,salt and mix well.

Now add poiled chickpea and saute for 3 - 4 mins

Add chickpea water.

Add roasted garam masala and cook simmer for 10 mins.

Garnish with coriander leaves.

Serve chole with puri

For puri

Take a large bowl add all purpose flour,salt and 2 tbsp clarified butter and mix well

Make a crumble texture.

With the help of little water make a stiff dough.

Keep aside for 15 mins.

Divide the dough into balls and roll out luchi.

Heat clarified butter in a pan.

Deep fry the luchi in hot oil until golden and crispy