Chickpeas (kabuli chana) 1 cup
Tea leaves 1 tablespoon
Dried Indian gooseberry (amla) 2-3
Oil 5 tablespoons
Onions, chopped2 medium
Green chillies, slit 4-6
Potatoes, cubed 2
Chana masala 1 1/2 teaspoons
Tomato puree 1 cup
Salt to taste
Drain the chickpeas and place them in a pressure cooker with four cups of water.
Tie tealeaves and amla in muslin cloth to form a bundle and add it to the cooker.
Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft.
Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves and amla.
Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned.
Heat the remaining oil in another pan and fry the potato cubes till golden. Add chana masala to the onions and continue to sauté for half a minute.
Add tomato puree and mix and sauté for two to three minutes.
Add boiled chickpeas and salt and mix.
Add cooking liquour as required and simmer for three to four minutes.
Transfer the chole into a serving bowl, place the fried potatoes over the top and serve hot with bhatures.
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Posted by on Nov 2 2010 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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