Amritsari Chole-for Chole Bhatura Delhi Style

Name: Amritsari Chole-for Chole Bhatura Delhi Style
Prep time: 1440 min
Cook time: 50 min
Total time: 1490 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 cup chickpeas; 2 tsp instant tea powder; 4 piece black cardamom pods; salt; 0.25 tsp cinnamon; 1 tsp black pepper; 0.5 tsp jeera powder; 1 tsp saboot dhania patta; 2 tsp pomegranate seeds; 1 green chili; 2 tomatoes; ginger; 2 tsp coriander; 1 onion; 0.5 tsp mango powder; 1 tbsp garam masala; red chile; 2 tsp dried coriander; 2 tbsp any cooking oil; 2 bay leaves; 0.5 tsp cumin seed

Chickpeas, saboot dhania patta and pomegranate seeds simmered on the stove and spiced with cardamom and cinnamon for a Pakistani bread.

24 hr 50 min · Serves 6 · Takes some skill

Method

Start cooking mode

Time: Prep 1440 min · Cook 50 min · 1490 min total
Difficulty: hard

1
Powder of Dry Masala: In a pan, roast all dry masala (Clove, cinnamon powder, Black Pepper, tsp Jeera, Whole corriander seeds, Anardana (Pomegranate seeds).
2
Chole: In a big bowl, add water, Chole and Soak over night. Next morning in that same water drop a pouch of tea leaves or tea bags, salt mixture, cloves and black cardamom (moti elaichi) and boil till it becomes soft.
3
If your cooker is from India you can let it go until 15 whistles. If u bought it from USA, then after one whistle lower the heat and cook it for about 35 minutes and check after that if its done.
35 min
4
When cooked discard the tea leaves pouch and water if you have plenty of that. In a big pan put boiled chole and add dry masala rough powder and "other masale" except onions, bay leaves, & cumin seeds. Mix it well.
5
In a separate pan heat oil and add cumin seeds, bay leaves, and onions and fry it till golden brown now add chole and chole stock and cook for 10 minutes. While cooking mash some of chole with masher to mix all the masale well.
10 min