Rinse chickpeas, soak them in plenty of water for 8‑10 hours or overnight; drain and set aside.
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Step
Phase 1: Preparation & Setup
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add yogurt, oil, and warm water; knead into a smooth, slightly sticky dough. Cover with a damp cloth and let rest for 2 hours for...
03
Step
Phase 1: Preparation & Setup
Slice the red onion thinly for pickling; place in a bowl with salt and let sit 10 minutes, then rinse and drain.
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Step
Phase 2: Sautéing Aromatics & Foundation
Heat a heavy‑bottomed pot on medium flame. Add 1 tbsp ghee and 1 tbsp oil; once shimmering, add cumin seeds, coriander seeds, cloves, cardamom, bay leaf and let them crackle (≈30 seconds).
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Step
Phase 2: Sautéing Aromatics & Foundation
Stir in ginger‑garlic paste; sauté on medium flame for 1 minute until the raw aroma fades and the mixture turns golden.
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Step
Phase 2: Sautéing Aromatics & Foundation
Add turmeric, red chili powder, chole masala, and anardana; fry for another 30 seconds, allowing the spices to release their oils.
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Step
Phase 3: Cooking Main Produce & Simmering
Add the soaked chickpeas to the pot, pour in 4 cups fresh water, and toss in the black tea leaves. Bring to a rolling boil on high flame, then skim off any foam.
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Step
Phase 3: Cooking Main Produce & Simmering
Reduce flame to low, cover tightly, and simmer for 25‑30 minutes until the chickpeas are fork‑tender and the broth thickens. Stir occasionally to prevent sticking.