Chole

Cholay
This is slightly different from the standard cholay but darker coloured, dry, and very tasty.
Ingredients
500g Kabuli chana
10 badi elaichi (Masala cardamoms)
1tbsp fennel seeds
4 large onions
1 bunch corriander leaves
A lemon sized ball of tamarind
1 tsp jeera
10 bay leaves
1 tsp cumin powder
3 tbsp oil
A small pouch of tea leaves tied in a muslin cloth
Grind together
11/2 tbsp chilli powder
15 cloves
10 1-inch pieces of cinnamon
Method
1. Add sufficient water to cover the chana and boil with a tsp of salt, bay leaves and tea pouch.
2. Soak the tamarind in a cup of warm water for 10 mins and take the thick extract.
3. Grind 2 onions to a paste.
4. Slice 2 onions.
5. Chop the corriander leaves.
6. Heat the oil in a kadai and fry the onion paste till golden brown.
7. Add the ground masala. Fry for a minute.
8. Add tamarind extract. Stir.
9. Add cooked chana and bring to a boil.
10. Add as much of the water in which chana was boiled or additional water to get a semi dry gravy.
11. Add fennel seeds and cumin powder. Stir.
12. Before serving garnish with sliced onions and chopped corriander leaves.
13. Serve with roti/puri/bhature/bread.
Chole
Note: All ingredient quantities are ap prox.
Ingredients
Boiled chick peas - 1 1/2 cup
Finely chopped onions - 2 1/2 cup
Minced garlic - 1 tblsp
Minced ginger -1 tblsp
Turmeric - 1/2 tsp
Cumin powder - 2tsp
Coriander - 2tsp
Green chillies minced - 1tsp
tomatoes finely chopped - 1/2 cup
Bay leaf - 1
Salt to taste and some oil
1. Heat oil in a pan. add bay leaf, onions and fry till brown add the ginger-garlic and remaining Ingredients and fry except boiled chick peas.
2. Add chick peas in the last and close the lid and leave it for 15 min and cook on medium heat.
3. Add a little lime juice and its ready to serve