Firstly, take chickpeas in a large bowl and add water & baking soda. Soak the chickpeas for overnight or twelve hours.
Drain the water from the chickpeas. Take the pressure cooker and add chickpeas and add water. Cover and cook until chickpeas become smooth. After the chickpeas are smooth then again strain the water but don't waste that chickpeas stock.
Secondly, Take the large pot and add cooking oil, and ginger garlic paste, and saute it. Add grated onion and cook until it becomes light brown color.
Now, add spices like salt, red chili powder, chili flakes, turmeric powder, & black pepper powder, and mix well
Take the blender add boiled potato and a half cup of boiled chickpeas and grate it. Then add this mixture into the pot to thicken the gravy. Add cinnamon sticks and black cardamom and mix well.
Also, add little water if needed. Add cumin seeds powder, coriander powder, garam masala powder, chicken powder, & mango powder, and mix well (you can use chicken cube instead chicken powder)
Now add boiled chickpeas and mix for 1 minute then add yogurt and again mix well. Then add three cups of chickpeas stock and cover cook for 5 minutes on the low flame.
In the end, add Kasoori methi, green chilies, and fresh coriander leaves and mix well.
Delicious and tasty Lahori Chakar Cholay is ready to eat. Serve with butter naan,