In a cooker add the soaked and washed chick peas along with half the grated ginger, 2-3 finely chopped cloves of garlic, little oil, turmeric powder, green chilles, salt , cloves and teabags and pressure cook it for 5-6 whistles or till peas are softened.
Now in a separate saucepan( kadai) heat oil and to it add cumin seeds, rai and let it splutter and add the remaining ginger n garlic and saute. Also add the bay leaves after roughly chopping it.
Add onion paste and saute till it starts leaving oil on sides.
At this point add tomatoes and saute again till it starts leaves oil.
Now in a bowl mix all the dry masalas with a little water and add this to saucepan.( garam masala, coriander powder, chilly powder,amchur powder, anardana)
Now remove the teabags from the cooker and add this chickpeas to saucepan along with water ( as per choice).
let it come to a boil and add kasoor meethi and adjust salt as per taste.
1.In case u don tea bags u can boil 2 tspn of tea leaves in a 2 cups of water and this water can be used while pressure cooking chickpeas. It tastes great!!! U can even this water for soaking chick peas. The purpose of tea bags is to give chole the dark color. don throw the water in which the choles were pressure cooked. add it to masalas to give it that special taste.
I have tried many chole recipes and this came out to be the best.
I did not use the tea (since it was only for the color). I added 1 & 1/2 teaspoon lime juice just before serving and it turned out tastier. - 28 Jul 2014
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