Soaked chickpeas boiled with tea leaves, cooked in tomato gravy and served with kulchas.AMRITSARI CHOLEIngredients2 cups chickpeas, soaked overnight 1 tea bagA pinch baking soda2 tablespoons oil1 bay leaf3-4 black peppercorns1 inch cinnamon4-6 cloves1 black cardamom2 teaspoons ginger-garlic paste2 medium onion, finely chopped1½ teaspoons red chilli powder1½ teaspoons coriander-cumin powder1 tablespoon Amritsari chole masala1 cup fresh tomato pureeSalt to taste½ cup chickpea stock1-2 green chillies, finely chopped1 teaspoon dried mango powderKulcha for servingDate-green chutney for servingMethod1. Take chickpeas in a pressure cooker. Add 4 cups water, a tea bag and baking soda and cover and cook till done. Strain in a bowl and reserve the chickpea stock.2. Heat oil in a non-stick pan. Add bay leaf, black peppercorns, cinnamon, cloves and black cardamom and sauté for 10 seconds.3. Add ginger-garlic paste and sauté for 1 minute. Add onions and sauté on medium or high heat till golden brown.4. Add chilli powder, coriander powder and Amritsari chole masala and sauté for 1 minute.5. Add tomato puree, mix and cook for 1-2 minutes. Add chickpeas and mix. Reduce heat, add salt and mix well.6. Add chickpea stock, mix, cover and cook on low heat for 5-10 minutes. Lightly mash the mixture, add green chillies and dried mango powder, mix and cook for 2 minutes.7. Serve hot with kulcha and date-mint chutney. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
