Using a pressure cooker, boil the soaked chickpeas until they’re tender.

Add oil or ghee in a saucepan and drop the bay leaves, cardamom, garlic and ginger. Cook for a minute and then scatter the chopped onion into the pan. Sprinkle salt, turmeric and a pinch of sugar. Cook until the onion gets softened. Then, drop the boiled chickpeas and stir. Cook for a few minutes and then add the tomato. Give it a mix and add Tata Sampann Punjabi Chhole Masala. Cook for a few more minutes. Since I used it in taco, I didn’t add any water. If you wish to serve it as stew in an authentic way, add water and boil for a couple more minutes to form a thick gravy. Once the chole is done, keep it aside to be used later.

For the salad, chop cucumber, red onion and tomato into fine bites. Add lemon juice and finely chopped fresh coriander. Give it a mix and keep it aside.

Drop the yogurt in a bowl and pour ketchup on top. Give it a swirl to mix it slightly.

Warm the taco shells as per the instructions on the package. I layered the taco shells in a 180C pre-heated oven for about 5 minutes.

While serving, drop a few spoons of chole on the warm crispy taco shells, followed by the salad and yogurt. Squeeze some fresh lemon juice on top and serve immediately.