This dish, a staple street food of the bazaars of Old Delhi, is
wonderfully tart and hot. It requires two similar spice blends, one added to
the browned onions and garlic, the other toward the end of the cooking time.
Amchoor (powdered green mango) lends a haunting sourness.
If you cant find this ingredient, substitute the juice and pulp of a small
lime (the dish is also delicious without either). You may use Hungarian
paprika as a substitute for Kashmiri red pepper; either will give color but
no heat. These spicy chickpeas can be made up to two days ahead of time. In
fact, their flavor improves if they are left, refrigerated, for at least 24
hours.

master

Chot Poti (Spicy chickpeas, Bangladesh)

Vegetable oil

medium Onion

Garlic cloves

Ground coriander seeds

Ground cumin seeds

Ground cayenne pepper (or more)

Ground turmeric

Red-ripe tomatoes (fresh or canned)

Canned chickpeas

Ground roasted cumin seeds

Ground amchoor  OR

small -Lime (juice & pulp only)

Kashmiri red pepper

Garam masala

Salt (or to taste)

Lemon juice (or more)

Fresh hot green chilli

Fresh ginger

Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. 

Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few seconds. 

Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. 

Add the drained chickpeas and 1 cup water. Stir. 

Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice. Stir again.

Cover, turn heat to low, and simmer for 10 minutes. 

Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds.