Chana masala and chaat masala: I made this recipe with Kalustyan’s chana masala and thought it was great. You can use any brand you like. Green chiles: I like to use the small Thai or Indian green chiles, but serrano or jalapenos will also work. When I say 1 to 4 chiles, that refers to the smaller chilies, which are more potent. If using serranos or jalapenos, use 1 to 2. Tomatoes: You can also use whole peeled canned tomatoes and crush them. Traditionally this dish has a very thick gravy that wraps around the chickpeas. If you want, you can add a little water to increase the amount of gravy, but the flavors won’t be as intense or have the same impact as when the dish is drier.