Plate includes

kabuli chana, Tea bags, Salt, Ghee, Cumin seeds, Green chillies, Ginger-green, Coriander powder, Cumin powder, Red chilli, Chole masala, mango powder, pomegranate seeds, Garam masala powder, coriander sprigs, Bhature, flour, sugar

Preparation

1. Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock. 2. Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well. 3. Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well.Set aside for 15-20 minutes. 4. Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds. 5. Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix. 6. Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil. 7. Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes. Lightly mash. 8. Add dried pomegranate powder and garam masala powder and mix. Add ¼ cup water. Chop tomatoes, add to pan, mix and cook for 2-3 minutes. 9. Heat sufficient oil in a kadai. Divide the dough into equal portions and shape into balls. Grease worktop with some oil and roll each ball into thick discs. 10. Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper. 11. Garnish chole with a coriander sprig and serve hot with bhature.