Soak 250g of chickpeas overnight, then cook them and set aside. In 4 tablespoons of oil, fry chopped onions until they turn light brown. Add 2 tablespoons of Shreekanth Chole Masala, chopped tomatoes, red chili, chopped ginger, and 1 cup of water. Cook well. Mix the gravy with the boiled chickpeas and add salt to taste. Cook until all the water is absorbed. Garnish with onions, coriander leaves, and green chilies. Serve with puri, bhature, bread, chapati, paratha, or naan.