We make two versions of this at home. One is a Dahbah version that tends towards tangy tomato and chili-spicy, and one that tends more towards a bit of cinnamon. This version is more chaat style, and is perfect with hot, fresh pooris.
Set dried chickpeas to cook if you aren't using cans. Make ginger-garlic paste, if needed. Chop up onion, and tomato, put all dry spices in a small bowl.
Continue to cook the tomatoes till they are soft and nearly coming to a paste. Add a tad of water if it begins to stick to the pan.
When tomatoes are all mashed, add the Maggi sauce and chickpeas and stir to coat. Bring to a simmer and continue to cook for about 10 minutes, to combine flavors. Add a bit of water if it begins to get dry and sticks to the bottom of the pan. Taste and add salt or spices as needed.
While simmering, prepare the garnish, and pooris, or better yet, let it cool and eat it the next day when flavors have further deepened.
Enjoy
Serve it topped with chopped fresh cilantro leaves, with bhature, poori, or chapatti, with sliced onion and lemon wedge by the side.And there you have it, friends... Chole Masala!!!