Purani Dilli Chole

Instructions

1. For Cooking Chole: In a pressure cooker, add soaked chickpeas, turmeric powder, garlic, prepared bouquet garni, water as required, ghee and mix well. Cook it for 3-4 whistles until cooked well. Open the lid, add salt to taste, tamarind pulp, jaggery, prepared masala, crushed black peppercorns, chickpeas water and let it simmer for 10-12 minutes until thickens. Finish it with prepared tira and fresh coriander leaves. Transfer it to a serving dish, garnish it with coriander sprig, green chilli and lemon wedge. Serve hot with seared kulcha.
2. For Bouquet Garni: Take a small piece of muslin cloth, add black cardamom, black peppercorns, tea leaves, cloves, dry kashmiri red chillies and make a potli of it. Keep it aside for further use.
3. For Masala: In a pan, add coriander seeds, cumin seeds, black peppercorns, black cardamom, green cardamom, cloves, fennel seeds, salt to taste and dry roast them until it's aromatic. Transfer it to a mixer grinder jar and grind it into fine powder. Keep it aside for further use.
4. For Gajar Mirch Ka Achaar: In a pan, add water, carrots, green chilli and let boil it for 7-8 minutes. Add vinegar, jaggery, degi red chili powder, turmeric powder, coriander powder, dry mango powder and simmer for 4-5 minutes. Transfer it to a bowl or cleaned jar and keep it aside for further use.
5. For Ginger Green Chilli Paste: In a mortar pestle, add ginger, green chillies and grind it into coarse paste. Keep it aside for further use.
6. For Tira: In a handi, add oil, ghee, once it's hot, add prepared ginger garlic paste, a pinch of asafoetida and cook it for 2-3 minutes. Add degi red chili powder and cook for a minute on low flames. Finish it with ghee and let it cook for a while. Turn off the flames and keep it aside for further use.
7. For Searing Kulcha: In a pan, add ghee, once it's hot, place kulchas, pour some prepared tira and sear the kulchas on both the sides until it's golden in colour. Transfer it to a serving dish and serve hot with prepared chole.