Soak Chickpeas overnight. Put them in the pressure cooker, put Dry Amla, Bay leaf, Salt, Black Cardamom, in it and boil them by giving 2-3 whistles until chole turn soft.
Put the boiled Chickpeas in the strainer and then put them in a bowl. Put Black Salt, Salt, Kashmiri Red Chili Powder, Coriander Powder, Mango Powder, Roasted Cumin Powder, Chhole Masala, Crushed Red Chili, Grated Ginger, Ghee on Chhole and mix them well.
For Chhole Gravy
In a pan, put Oil, Turmeric Powder, Red Chili Powder, Boiled Chhole Water, mashed chhole and put it on gravy.
For tikki
Combine all the ingredients in a bowl and mix well. Prepare tikki/ cutlets. Sallow fry until crisp from both sides.
For Serving
In a plate, put the Chhole, place crispy tikkis, add some Sweet Chutney, Green Chutney, Crushed Papdi, thick Curd. Add Chopped onions, sliced tomatoes, lemon juice and lemon wedges. Again put some chhole, Sweet, and Green Chutney on it. put some Red Chilli Powder, Black Pepper Powder,
Black Salt and garnish it with some Namkeen Sev on it and serve the very tasty Chaat.