Chhole Masala Dry

Heat oil in a kadai and sauté cumin seeds and chopped onions until lightly browned. Add ginger-garlic paste and green chillies, cooking briefly. Stir in chopped tomatoes and cook until soft. Add salt, turmeric, and Rajesh Chhole Masala, mixing well. Add boiled chickpeas and toss on high heat until dry and evenly coated with spices. Finish with amchur or lemon juice and fresh coriander. Serve hot as a dry sabji with roti, paratha, or as a filling for wraps.