Wash and soak chickpeas in water for 7-8 hours.
Pressure cook soaked chickpeas with salt and 500ml of water till 4-5 whistles.
While chickpeas are cooking you can grind Chana Masala for pindi chana.
For making Chana Masala take all whole masalas and powders and grind it to a coarse powder.
When chickpeas are boiled, drain the chickpeas from water and keep the water aside.
In a big pan heat one tablespoon oil and add chopped ginger and green chilli and add drained out chickpeas.
Sauté them for 2-3 minutes and add ground Chana masala powder.
Cook for 2-3 minutes and on the side heat 4 tablespoon of ghee in another pan.
Pour this ghee over the cooking Chana and mix well.
Add boiled potatoes and mix well.
Now take out small bowl of Chana aside and add about a cup of water in which chickpeas were boiled.
Cook everything together for 10-15 minutes on slow heat till it starts to thicken.
Put the Chana you took aside and mix them well.
Serve the pindi chana with Bhatura, kulcha or as it is.