Drain the water from the soaked chickpeas/chana and add 8 cups of water and boil on low flame for 2-3 hours.
Add the chana masala mix and stir. Cover and cook on low flame for about 45 minutes or till the chana turns deep in colour.
Heat the ghee/butter/oil and fry the onions till they turn golden brown. Add the boiled chana/choley/chickpeas.
Fry till the oil separates from the chana.