1. Soak chickpeas along with baking soda in water overnight.
2. The following morning, boil the chickpeas in the same water until they are soft.
3. Take a pot and add oil in it and heat it.
4. When hot add the cumin seeds and let them splutter and become brown.
5. At once, add some water to stop the cumin from burning.
6. Add the chicken cube, tomato paste and chilli powder.
7. Stir and add drained chickpeas to the pot.
8. Add fresh water to cover the chickpeas and let the water boil.
9. In the meantime dissolve the cornflour in water.
10. Add this mixture to the boiling water carefully, stirring all the while.
11. When the gravy thickens add the lemon juice according to taste.
12. Add salt.
13. Then add crushed black pepper corns crushed and the chaat masala.
14. You can eat these cholay as a snack or with hot puris.

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