1/2 medium onions, chopped
1/2 tsp cumin powder
1/4 tsp turmeric powder
pinch of asafetida (hing)
3 medium tomatoes
1 inch ginger chopped (can be substituted with ginger paste)
3-4 cloves of garlic peeled and chopped (can be substituted with garlic paste)
1/2 tsp red chili flakes or green chili, to taste
1 tsp lemon juice
1 cup dry chickpeas soaked overnight and pressure cooked for 4-5 whistles.
1/2 tsp salt or to taste
1 tsp chana masala powder or to taste
In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice, ¼ can garbanzo beans(1/4 cup cooked chickpeas). Blend into a paste and keep aside. In a pressure cooker add onions. Cook until onions are translucent. Add in the spices, asofetida, chana masala blend and mix well.
Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens. Add in the salt and remaining beans and 1 to 1.5 cups water depending on your preference for thick or thin curry. Pressure cook for 2 whistles or cook covered until chickpeas are easily mashable. Let the pressure cooker release pressure by itself (5 minutes). Adjust salt. Add more chana masala and chili flakes per taste. Mix well.
Serve hot with tikkis
Important Note: For tikki chhole, we need chopped onions, chopped tomatoes, chopped chillies, chopped fresh coriander, tamarind & date chutney, mint & coriander chutney, thin peanut curd. These items will be used as condiments.