For the Chhole:
200 g dried white chickpeas (Chhole)
500 ml water for pressure cooking the Chhole
2 to 3 g salt to taste
1 white onion, finely-chopped
1 tomato, finely-chopped
10 g ginger-garlic paste (5g ginger + 5g garlic)
2 g turmeric powder
3 g red chili powder
3 g Garam Masala powder – optional
3 g Amchur (dry mango powder)
2 to 3 green chilies, slit in half vertically
20 ml oil
For the Chhole spice mix:
2 black cardamoms
1-inch cinnamon
3 to 4 black peppers
2 cloves
1 bay leaf
3 g carom seeds (ajwain)
3 g cumin seeds
3 g coriander seeds
3 g fennel seeds
1 to 2 dried red chilies
Serve the Chhole hot and garnish with a few sprigs of coriander. Serve with chopped onions and 2 to 3 lime wedges.