Soak chickpea overnight and in the morning add water, salt and 1 tea bag and boil in a pressure cooker till 10 minutes after first whistle.
Peel, Wash and chop onions, tomato, ginger and garlic. Grind all in the mixer to a fine paste. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put this paste and saute on low flame till it start leaving pan. Add salt, turmeric and chilli and saute for 1 minute. Add chickpea in this mixture and mix well and cook for 5 minutes on low flame.
Heat a griddle. Dry roast all dry masala. Then make a coarse powder with the help of rolling pin. It takes 3-4 minutes. Just tlroll rolling pin on it. This masala is added to give it enhanced taste of Amritsari.
Add this mixture in wok in which Chana is simmering.
Cook it on low flame till it turn thick and masala is coated on chana.
Serve hot with rice, puri or chapati.
