Being from the southern part of India, this dish was new to me growing up, and I was introduced to it by a little roadside vendor who opened shop near our house in Chennai and I was hooked! The white bhaturas, with a dark brown chole was novel, tangy, different and just lovely. I didn't know for a long time how they got the brown color and the special unique tang until I researched online and hit on 3 ingredients:
1. Tamarind extract or tea bags used while cooking dry beans, soaked. I have never tried the tea bag method, just add tamarind extract if I'm in the mood for it, and if my tomatoes are not tart enough
2. Pomegranate and dry mango powders - my daughter tells me this recipe is more flavorful and loves it! I understand these are special flavoring used in the traditional Punjabi way of making this dish!
3. I have omitted garlic in this version, but you could add a couple of cloves of minced garlic with the ginger/chili if you love garlic
Enjoy! I haven't had real punjabi chole made by a Punjabi in India, so my version is what I know. My kids love it, and this recipe is for them!