Soak Kabuli Chole overnight, drain out water next day after chole have softened now add fresh water, boil the same after adding Turmeric powder and salt, then drain out excessive water and keep them separate.

Now add all powders and mix them nicely and marinate for about ½ an hour.

In the meanwhile till Chole are marinated add oil in the kadhai, once oil is heated fry Ajwain and saute Ginger-garlic paste till raw smell goes away.

Now saute onions till they get translucent and turn pink in colour, now add tomatoes and cook till they are done, now add marinated chole, mix and cook well.

Saute for 3 odd minutes, once they are cooked serve hot with Puris or Parathas.