pindi chole

• 250 grams white gram
• 50 grams ghee or olive oil
• 1 qty. tea bag
• 5 tablespoons garam masala
• 3 tablespoon corriander powder
• 1/2 table spoon dry mango powder
• 2 tablespoon red chilly powder
• 1 qty lime
• 5 tablespoon channa masala

1. Soak gram in water for 5 hours, many prefer overnight
2. Boil gram in enough water to cover, add tea bag.
3. Once boiled, drain and keep aside.
4. Take a wok/frying pan and roast garam masala, chana masala, corriander powder, jeera and red chillly powder together.
5. Till a dark color is achieved and there is pleasant aroma.
6. Mix dry masala with dry mango powder, add lime juice and boiled chana.
7. Mix with cut and fold method.
8. Heat ghee/butter/olive oil separately.
9. Make a heap of chana coated in masala.
10. Pour hot ghee over heap of chana and see them sizzle.
11. Enjoy pindi chole with chapatti, puri or bhatura

white gram, ghee, garam masala, corriander powder, mango, red chilly, lime, channa masala

Taken from cookpad.com/us/recipes/481655-pindi-chole (may not work)