Chole Old Delhi style Old Delhi’s famous Chole Kulcha Instant Gajar Achaar

Ingredients

• 500 g Chickpeas (soaked overnight)
• ½ tsp Turmeric powder
• 2-3 no. Garlic cloves (optional)
• Prepared bouquet garni, spice bundle
• Water as required
• 3 tbsp Ghee
• Salt to taste
• 3-4 tbsp Tamarind pulp, tamarind water
• 1 tsp Jaggery
• 4 heaped tbsp Prepared masala
• 1 tsp Black peppercorns, crushed ½ cup Chickpea water
• Prepared tiara, prepared tiara
• 2 tbsp fresh Coriander leaves, chopped
• 3 no. Black cardamom, Badi Elaichi
• 2 tsp Black peppercorns
• 1 tbsp Tea leaves
• 3-4 no. Cloves
• 4 no. dry Kashmiri red chillies
• 3 tbsp Coriander seeds
• ½ tbsp Cumin seeds
• 3-4 tbsp Black peppercorns
• 7 no. Black cardamom, Badi Elaichi
• 8-10 no. Green cardamom
• 4-5 no. Cloves
• 1 tsp Fennel seeds (optional)
• Salt to taste
• 1 cup Water
• 2 medium Carrots (peeled & cut into batons)
• 2 no. Green chillies (less spicy & roughly chopped)
• Salt to taste
• 1 heaped tbsp Vinegar
• 2 tbsp Jaggery
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Turmeric powder
• ½ tsp Coriander powder
• 1 tsp dry Mango powder, amchur (dry mango powder) powder
• 4 inch Ginger (peeled & chopped)
• 5 no. Green chillies (less spicy & roughly chopped)
• 3-4 tbsp Oil
• 2-3 tbsp Ghee
• 1 tsp Cumin seeds
• Prepared Ginger Green chilli paste
• A pinch of asafoetida, asafoetida
• 2 heaped tbsp Degi red chili powder
• 200 ml Ghee
• 1 tsp Ghee
• 2 no. Kulcha
• 1 tbsp Prepared tiara
• 3-4 tbsp Red tamarind (soaked for 1 h)
• Coriander sprig, coriander leaves
• Green chilli, slit in half
• Lemon wedge

Steps

1. In a pressure cooker, add soaked chickpeas, turmeric powder, garlic, prepared bouquet garni, water as required, ghee and mix well.
2. Cook it for 3-4 whistles until cooked well.
3. Open the lid, add salt to taste, tamarind pulp, jaggery, prepared masala, crushed black peppercorns, chickpeas water and let it simmer for 10-12 minutes until thickens.
4. Finish it with prepared tira and fresh coriander leaves.
5. Transfer it to a serving dish, garnish it with coriander sprig, green chilli and lemon wedge.
6. Serve hot with seared kulcha.
7. Take a small piece of muslin cloth, add black cardamom, black peppercorns, tea leaves, cloves, dry kashmiri red chillies and make a potli of it.
8. Keep it aside for further use.
9. In a pan, add coriander seeds, cumin seeds, black peppercorns, black cardamom, green cardamom, cloves, fennel seeds, salt to taste and dry roast them until it’s aromatic.
10. Transfer it to a mixer grinder jar and grind it into fine powder.
11. Keep it aside for further use.
12. In a pan, add water, carrots, green chilli and let boil it for 7-8 minutes.
13. Add vinegar, jaggery, degi red chili powder, turmeric powder, coriander powder, dry mango powder and simmer for 4-5 minutes.
14. Transfer it to a bowl or cleaned jar and keep it aside for further use.
15. In a mortar pestle, add ginger, green chillies and grind it into coarse paste.
16. Keep it aside for further use.
17. In a handi, add oil, ghee, once it’s hot, add prepared ginger garlic paste, a pinch of asafoetida and cook it for 2-3 minutes.
18. Add degi red chili powder and cook for a minute on low flames.
19. Finish it with ghee and let it cook for a while.
20. Turn off the flames and keep it aside for further use.
21. In a pan, add ghee, once it’s hot, place kulchas, pour some prepared tira and sear the kulchas on both the sides until it’s golden in colour.
22. Transfer it to a serving dish and serve hot with prepared chole.