To begin with, clean wash and soak the chickpeas in enough for overnight.

In a pressure cooker, heat oil. Add bay leaves, cinnamon sticks and cumin seeds, fry for few seconds.

Add ginger garlic paste and chopped green chillies, fry for 30 seconds.

Then, add finely chopped onions and cook until the onions and soft snd pink.

Add finely chopped tomatoes, and cook on a medium flame for 2-3 minutes. Or until they are mushy.

Then, add red chilli powder, turmeric powder, coriander powder and cumin powder. Cook for 1-2 minutes or until spices starts leaving the oil.

Add soaked and strained chickpeas (chole), salt and chaat masala, and garam masala powder. Mix well.

Then, add 3 cups of water and mix. Pressure cook the chole until done. Let the pressure release naturally.

Finally, add kasuri methi and mix. Mash the chole slightly with the back of the spoon, such that few are mashed and few remains intact.

Chole is ready and now gather all the other ingredients to assemble the chaat.

Top it with cooked chole and then whisked yogurt. Sprinkle some lemon juice over it.

Dress the chaat with green chutney, sweet tamarind chutney, red chilli powder and chaat masala.

Finally garnish the chaat with sev, chopped green chilies, chopped onions and chopped coriander leaves (cilantro).