How to make Chole
1. Soak the chana for at least 6 hours, and then drain (overnight soak is best).
2. Cut the onions, chop the potatoes into quarters.
3. Wash and quarter half the tomatoes and make slices of the remaining. Peel and make juliennes of the ginger. Wash and slice the green jalapenos.
4. Mix in water and 1-1/2 Tbs of baking soda to the chana and cook until just soft. Take care the chanas do not get mashed.
5. Heat up the oil in a vessel and dry the potatoes until soft. Drain. In the same oil, mix in the onions and stir fry til pink. Mix in the red chili powder and fry again.
6. Mix in the boiled chanas and salt. After 5 minutes, mix in the garam masala powder and black pepper powder and stir fry for two minutes.
7. Mix in the potatoes and tomatoes and stir fr for another 2 minutes. Add lime/lemon juice mixture and serve! Decorate with chopped cilantro, slit jalapenos, slices of tomatoes and ginger juliennes.
Raita
1. Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl.
2. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.