Punjabi Chole

Ingredients:

Chickpeas 1 cup
Potatoes puree 1 cup
Tea leaves 1 tablespoon
Oil 5 tablespoons
Onions Chopped 2 medium
Green chillies slit 4-6
Potatoes cubed 2
Chana masala 1 1/2 teaspoons
Salt to taste

Preparation

Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie tealeaves  in muslin cloth to form a bundle and add it to the cooker.
Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft.
Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves .Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned.
Heat the remaining oil in another pan and fry the potato cubes till golden. Add chana masala to the onions and continue to sauté for half a minute.
Add tomato puree and mix and sauté for two to three minutes. Add boiled chickpeas and salt and mix. Add cooking liquour as required and simmer for three to four minutes.
Transfer the chole into a serving bowl, place the fried potatoes over the top and serve hot with bhatures.