In Punjab white garbanzo are grown abundantly. They are popularly known as chhole.
500 grams chick peas (kabuli garbanzo)
1-tbsp. tea leaves (bag) 250 grams tomatoes
1-tbsp. chaat masala 2-tbsp. ghee
6-7 cups water salt
For the Masala (spicy gravy):
2-tbsp. pomegranate seeds 1-tbsp. cumin seeds
2-tbsp. coriander seeds, 3 pieces cinnamon
6-cloves 10 pepper seeds
6-red chilies 6-big cardamoms
For the Chutney:
¾-cup mint leaves 3 green chilies.
Soak garbanzo in water for 12 hours. Boil water in pressure cooker. Add teabag (tie tea in a cloth), salt and drained garbanzo. Pressure cook for 3 whistles and cook on low heat for 20 minutes. Remove and cool it.
Add tomatoes to warm water peel the skin, chop them and make pulp.
To make the chutney grind all given ingredients in the mixer and prepare a paste.
In a frying pan roast all masala ingredients with a little ghee and then grind in the mixer.
Heat ghee. Sauté tomatoes pulp. Add chutney and roasted masala. Add boiled garbanzo with water. Serve garbanzo in a bowl. Sprinkle coriander and green chilies over it. Decorate with a slice of lemon.
Serve warm with puri.