Take one can of drained chickpeas and roughly mash them using a fork or potato masher. This will help thicken the gravy.
In a large pan, heat the cooking oil over medium heat.
Add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the minced garlic and grated ginger. Sauté for a minute until fragrant.
Add the pureed tomatoes and cook until the oil starts to separate from the masala.
Lower the heat and add the coriander powder, turmeric powder, red chili powder, ground cumin, ground coriander, and slit green chilies.
Cook the masala until the oil starts to separate again.
Add the whole chickpeas and the mashed chickpeas to the masala. Mix well.
Season with salt and continue to cook for another 10-15 minutes, allowing the flavours to meld.
Sprinkle garam masala and amchur over the chole. Mix well.
If the consistency is too thick, you can add some water to achieve your desired gravy consistency.
Once the chole is well-cooked and the flavours have developed, remove from heat.
Garnish with freshly chopped cilantro leaves.
Chikar Chole is best served hot with steamed rice, naan, or roti.
