To begin making the chole, soak the chickpeas for 8 to 10 hours, totally submerged in water.
Pressure cook the chana with salt and water for 4-5 whistle.
Open the pressure cooker once all the pressure is released naturally.
When you push the chickpeas between your fingers, it will mash readily, indicating that it is cooked properly.
Set aside the chana that has been cooked.
While the chana is being boiled, Make a paste of mint, coriander,green chillies, water and ginger and blend.
Once blended, keep it side and heat up a skillet.
In a big heavy-bottomed skillet, heat ghee.
Stir in the cumin, ginger, and bay leaves for a few seconds, or until the scents begin to emerge.
Stir in the mint and coriander paste.
Saute it with the ghee and the rest of the ingredients.
Now, add the cooked chickpeas into the skillet and mix Add roasted cumin powder, coriander powder, chaat masala powder, dry ginger powder, mint powder, tamarind pulp and jaggery in the very end.
Mix it all together. Close the lid and cook for a few more minutes.
Now your chana masala is ready to be served with sev/chaat/aloo tikki.