-
1
Chop the onions, green chillies and tomato.
-
2
Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
-
3
If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
-
4
Roast and grind the first seven spices.
-
5
Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
-
6
Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes.
-
7
Remove from stove and keep it aside.
-
8
Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
-
9
Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
-
10
Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
-
11
Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
-
12
Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
-
13
Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges.
-
14
Enjoy it with baturas and poories.
