Ingredients:

• For Channa:
• 250 g – Kabuli Channa
• 5 to 6 tbsp – oil
• 3 medium sized Onions (grated)
• 3 medium sized Tomatoes (finely chopped)
• 3 Green chillies (finely chopped)
• 1 tbsp – Ginger Garlic paste
• 2.5 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 black Cardamom (peeled)
• 5 green Cardamoms (peeled)
• 4 Cloves
• 1 stick Cinnamon
• 2 Bay Leaves
• salt to taste
• sufficient water to cook the Channa
• 1 Lemon sized – Tamarind (soaked in 1/2 cup water for few minutes)
• Others:
• 12 pav (or as required)
• 50 g – fine sev (readymade)
• 1 small bowl (or as required) sweet date chutney
• 1 small bowl – green chutney (or as required)
• finely chopped Coriander leaves (to garnish)

Method:

1. For Chole:
2. Wash and soak the kabuli chana for 8 hours.
3. Pressure cook the chole with sufficient water and little salt.
4. Pressure cook on a high flame till one whistle.
5. Cook on a low flame for at least 30 minutes or till done.
6. Heat oil in a kadai.
7. Saute the onions on a low flame till golden.
8. Add the tomatoes, ginger-garlic paste and salt.
9. Cook on a low flame till the tomatoes are soft.
10. Add the powdered spices and cook on a low flame till oil separates.
11. Add the kept aside boiled chana and mix well.
12. Add sufficient water, if needed.
13. Cook on a low flame till the chana is well blended with the masalas.
14. Lastly add the tamarind water and mix well.
15. Cook for 2 to 3 minutes and remove from gas.
16. To Serve: .
17. Cut each pav into two halves.
18. Evenly put 3 to 4 tbsp of chana on the pav.
19. Top it with sweet date and green chutney.
20. Garnish with sev and coriander leaves.
21. Serve hot.

Recipe courtesy of Anita Raheja