Mix spice powder with the cooked chana.
Heat 2 tablespoon of oil in a pan. When oil reaches almost smoking point, pour it over chana and mix well.
In the same pan, heat remaining oil, fry shredded or julienne ginger till golden brown and crisp. Remove from the pan and keep aside.
In the same pan, fry chilies until they change color. Remove and keep aside.
Add spice coated chana to the same pan and stir for 4-5 minutes on high heat, stirring constantly. Make sure not to burn the spices.
Add boiled chana water, about 1 cup, cover and cook for 5 – 10 minutes on medium - medium high flame. If your chana is already very tender, do not cover the pan. If you feel the chana is not tender enough, cover and cook until tender.
Uncover and cook until water evaporates.
Remove cover and cook until required consistency is reached. I cooked uncovered for about 5 – 10 minutes on low flame.
This curry is suppose to be almost dry but if one prefers gravy, make a thick gravy. The gravy should not be runny like the usual chana masala or choley.
Garnish with fried ginger and green chilies. Serve it with bhatura or pooris with some sliced onions.