Firstly, in a pressure cooker take 1 cup chana soaked overnight.

Add 1 onion, 1 potato, 1 inch cinnamon, 2 bay leaf, 1 black cardamom and 1 tsp salt.

Pressure cook for 5 whistles adding 3 cup water.

Once the pressure is released, transfer the boiled potato and 3 tbsp boiled chana into the mixer jar.

Grind to smooth paste without adding water. keep aside.

In a pan heat 2 tsp coriander seeds, 1 tsp cumin, 1 tsp black pepper, 1 black cardamom, ½ inch cinnamon, 3 pods cardamom, ½ tsp cloves and ½ javetri.

Dry roast on low flame until the spices turn aromatic.

Cool completely, and transfer to the mixer jar.

Add ½ tsp turmeric, 1 tsp chilli powder, 2 tbsp kasuri methi, 2 tbsp pomegranate powder and 1 tsp kala namak.

Grind to a fine powder and chikar masala is ready. keep aside.

In a kadai heat 2 tbsp oil and saute 1 tsp cumin.

Add 5 cloves garlic and saute until the garlic turns golden brown.

Now add ½ cup onion paste, 1 tsp ginger paste and cook well.

Add in prepared masala powder and saute on low flame until it turns aromatic. You can add 2 tbsp water to prevent from masala from burning.

Continue to cook until the oil separates from the sides.

Also, add prepared chana and aloo paste and cook well till the oil separates from the sides.

Add in boiled chana and mix well adjusting consistency by adding water as required.

Cover and simmer for 10 minutes, or until all the flavours are well absorbed.

Now add 2 tbsp lemon juice and 2 tbsp coriander. Mix well.

Finally, enjoy Chikar Cholay Recipe with kulcha or roti.