Pindi Chana

This is the most authentic punjabi chole recipe I've tried so far.

 Ingredients
• Kabuli Chana- 400 gms
• Gram flour -20 gms
• Oil- 5 tbsp
• Ajwain- ½ tsp
• Anardana powder- 3 tbsp
• Amchoor powder- 2 tbsp
• Chilli powder- 1 tbsp
• Black salt powder- ½ tbsp
• Kasoori methi powder- ½ tbsp
• Cumin powder- 1 tbsp
• Soda bicarbonate- a pinch
• Salt- to taste

For the pouch

• Black cardamoms- 6
• Cimmamon sticks- 2 inches
• Cloves- 4
• Ginger- 20 gms
• Tea leaves- 1 tbsp

Soak the Kabuli chana overnight.
Tie the ingredients of the pouch in a muslin cloth.
Pressure cook the chana with the soda powder,the pouch and 1 litre of water.
Heat the remaining oil and add the ajwain, stir till it crackles.
Add the gram flour and stir till the aroma comes.
Add the rest of the ingredients and stir for a minute.
Add the cooked chana and mix well.
Garnish with the items mentioned for garnishing.
Serve hot with poori, bhature, or naan, garnished with onions and green chillies