Wash and soak chickpeas overnight or for 6-7 hours. Discard the water and pressure cook for 3 whistles. Using a colander, drain excess water and keep the beans aside.

If not using a pressure cooker, boil 4 cups of water in a large sauce pan or kettle with lid. Add the beans and cook for 45-50 minutes, until the beans are soft. Using a colander, drain excess water and keep the beans aside.

Take a medium sized pot and heat oil. Add bay leaves, cumin seeds, cloves, cardamom, cinnamon powder and cook for 30 seconds. Now add chopped onions and cook until it turns pink and translucent.

Add ginger garlic paste and cook for a minute. Next add red chili powder and turmeric and cook for a minute. Add the tomato paste (or chopped tomatoes).

If using the raw tomatoes, cook until the water from the tomatoes dries and the oil leaves it's sides.

Now add Amachoor and Anardaana powders and cook for a minute. Add green chillies.

Add the cooked beans and add water to get a gravy consistency.

Add salt to taste and bring it to a boil. Now add the chole masala powder and let it cook for 15 minutes for all the flavors to soak in. Maintain the gravy consistency (for which you might have to add water).

Remove from heat and transfer to a serving bowl. Garnish with chopped onions, cilantro and drizzle of lemon juice.

In a large mixing bowl, add the flour, 1 tbsp oil and water to knead a firm dough.

Alternatively, a food processor with kneading blade can also be used.

Let the dough rest for 15 minutes.

After 15 minutes, divide the dough into 15-18 equal balls.

Heat a frying pan or 'kadhai' with sufficient oil for frying.

Take one dough ball and roll out a flat 3-5 inch circle using a rolling pin. Use flour to dust if required.

Once rolled, fry the puri in hot oil. Drain on an absorbent tissue/ cloth to remove excess oil.

Repeat the same steps for the remaining dough balls.

Enjoy the puris with Chole/ Chana masala!