PREPARATION

(For Chole)

1. In a bowl, add 250 grams white chickpeas, 500 milliliters water and soak for over night.

2. In a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt, 1 pod black cardamom, 1 bay leaf, 1 tea bag and cover it with lid.
3. Cook till you hear 5 - 6 whistles.

4. Remove it from heat and keep aside.

5. Heat 50 milliliters oil in a skillet, add 4 pods cloves, 1/2 inch cinnamon stick, 1 teaspoon cumin and stir well.

6. Add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 tablespoon green chili and saute for 1 - 2 minutes.

7. Then, add 190 grams onions and fry till translucent.

8. Now, add 300 grams tomato and saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon pomegranate powder, 1 teaspoon dry

mango powder and mix it well.

11. Now, add the boiled chickpeas in it and mix it well.

12. Add 1 teaspoon garam masala and mix it again.

13. Bring it to a boil.

14. Cook for 15 - 20 minutes on low heat.

15. Remove it from heat and keep aside.

(For Mathi)

1. In a mixing bowl, add 350 grams all purpose flour, 1 teaspoon salt, 60 milliliters oil, 200 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 20 minutes.

3. Take a ball from dough and flatten it with the help of a Rolin pin.

4. Prick the dough with a fork.

5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

6. Drain it on an absorbent paper.

7. Crush the mathi in a bowl and top with prepared chickpeas.

8. Garnish with sweet chutney, onions, ginger and coriander.

9. Serve hot.