INGREDIENTS
Khatte Meethe Chole
Servings - 2 - 3
INGREDIENTS

Chickpeas - 250 grams
Water - 800 milliliters
Tea - 1 teaspoon
Water - 1 litre
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Potatoes - 400 grams
Water - 400 milliliters
Salt - 1/2 teaspoon
Oil - 35 milliliters
Cumin - 1 teaspoon
Onions - 140 grams
Ginger - 2 tablespoons
Green chili - 1 tablespoon
Salt - 1/4 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Chaat masala - 2 teaspoons
Water - 200 milliliters
Lemon juice - 40 milliliters
Jaggery powder - 35 grams
Coriander - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 250 grams white chickpeas, 800 milliliters water and soak for 4 hours.
2. In a pressure cooker, add soaked chickpeas, 1 litre water, 1 teaspoon salt, 1/2 teaspoon turmeric and 1 tea bag in it.
3. Cover it with lid and cook till you hear 5 whistles.
4. In a another pressure cooker, add 400 grams potatoes, 400 milliliters water and 1/2 teaspoon salt.
5. Cover it with lid and cook till you hear 3 whistles.
6. Heat 35 milliliters oil in a heavy skillet, 1 teaspoon cumin and saute for 1 minute.
7. Add 140 grams onions and fry till translucent.
8. Now, add 2 tablespoons ginger, 1 tablespoon green chili and mix it well.
9. Add boiled chickpeas and cook for 5 - 7 minutes.
10. Now, add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 teaspoons chaat masala and mix it well to combine.
11. Add boiled mashed potatoes and mix it well.
12. Now, add 200 milliliters water and cook 5 - 7 minutes.
13. Add 40 milliliters lemon juice, 35 grams jaggery powder and mix it well.
14. Add 2 tablespoons coriander and mix it.
15. Garnish with ginger julienne and coriander.
16. Serve with bhature.