Peepeywale Chole

By Chef de Cuisine Amninder Sandhu

• Soak chickpeas for 4 hours.
• Boil chickpeas with teabag, soda, salt, black cardamon for 2 hours or till tender.
• Strain the chickpeas and retain the liquid.
• Mix together chana masala, chat masala, deghi chilly powder, cumin powder, pomegranate seed powder, raw mango powder, coriander powder, black pepper powder, gram masala and keep aside.
• Heat the chickpeas and add the above prepared masala along with the black chat masala.
• Temper with clarified butter, aniseed, thymol, asafetida, cumin seed, ginger and green chillies.
• Add tempering to the chickpeas and cook for another 10 minutes.