Put the chick peas in a pressure cooker. Add five cups water, salt, soda bicarbonate and a tea bag. Close the lid and pressure cook for six whistles. Remove the tea bag immediately after the pressure is completely released
Heat one tablespoon ghee in a non stick pan. Add tomatoes and cook for six to eight minutes. Add dried pomegranate seeds and cook for two to three minutes.
Allow to cool and grind to a fine paste.
Heat remaining ghee in a non stick pan. Add cumin seeds. Once they crackle, add tomato puree and sauté for four to five minutes.
Add ginger-garlic paste, mix well and cook for two to three minutes.
Add dried mango powder, red chilli powder, garam masala powder, coriander powder, bay leaves and asafoetida.
Cook for four to five minutes more.
Add chole masala and cook for five minutes more
Serve hot garnished with ginger juliennes
FOR PURI
Take wheat flour, salt in a bowl.
Add in oil and rub it into the flour. Add water slowly and knead to a stiff dough.
Rest the dough for 10 to 15 mins.
Divide the dough into equal portions.
Take a ball, roll it in a oiled surface till thin.
Drop poori in oil, press on top till puffy, flip over and cook.
Serve with
Punjabi cholle