Soak in salt water 4-5 hours.

Garlic Ginger

1st Bowl Crushed spices:

Green Cardamom crushed

1-2 Laung crushed

Heeng equal to size of laung crushed

2nd Bowl Raw spices:

½ piece Dalchini raw

Shah Jeera ½ teaspoon or less

Coriander powder

Black pepper powder 1/4th spoon

Tej Patta 1-2

3rd Bowl

Chaat masala

4th Bowl

Red Chilli powder separate in the end

5th Bowl

Tomatoes medium red 2 chopped

Method:
1) Boil chhole at medium fire in pressure cooker boil in water 2 inch water above peas level 3-4
whistles should not be hard. Keep separate.
2) Heat 2-3 spoon oil
3) Garlic Ginger few seconds
4) 2nd bowl but black pepper after a little roast of all spices, then a pinch of turmeric and then black
pepper
5) Roast them a bit and then mix peas and keep tossing them
6) After few minutes mix tomatoes with some salt
7) After 10 minutes put a little water and then again keep tossing
8) Repeat 5th process until spices and peas mix well together
9) Chaat masala and some red chili powder
10) 1/4th glass water and let it come to boil taste for salt and spices and that’s it