Chickpeas soaked 1 cup
Potatoes cubed
Tea leaves
2-3 Oil
5 tablespoons Onions Chopped
2 medium Green chillies slit
Tomato puree 1 cup
Chana masala 1 1/2 teaspoons
Directions
Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie tealeaves to form a bundle and add it to the cooker.
Step 2
Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft.
Step 3
Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned.
Step 4
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.
Step 5
Add tomato puree and mix and sauté for two to three minutes. Add boiled chickpeas and salt and mix. N add water asper ur constiensty
Step 6
Transfer the chole into a serving bowl, place the fried potatoes over the top and serve hot with bhatures.
