Make the Peshawari Style Chole first. Soak the dried chickpeas in water overnight. Drain the water the next morning, and then add enough water to submerge the chickpeas well. Put the tea bags in and pressure cook them till done so they are soft and creamy but still firm enough to hold shape. Drain the water, discard the tea bags and keep the chickpeas aside.

Heat the oil in a pan and add the onions, ginger and garlic pastes. Over medium heat, sautxe9 until the raw smell of garlic disappears and the mixture starts turning brown. Reduce the heat slightly and add the turmeric, cumin, coriander and chilli powders. Stir frequently and let the mixture cook until the oil starts appearing on the side. Make sure the spices do not burn.

Now add the tomatoes and cook for a few minutes till everything turns mushy. At this point add the chickpeas and quarter cup of water. If you want to cook the Chole with gravy, add about three quarters a cup of water and salt to taste.

Turn up the heat a bit and bring to the boil. Mix in the Chole masala powder. Turn the heat down and let the chickpeas cook down to the desired consistency. Garnish with the chopped coriander.

To assemble the Wraps:Mix together the shredded and sliced vegetables with a little salt and lime juice. Place one chapathi on a plate. At any one end put a reasonably generous amount of the vegetables and top this with some of the Peshwari Chole.

You can add some pomegranate arils as well. Fold the edge of the chapathi over the filling and roll it up tightly to the other side. You can use a toothpick to hold the wrap together.

Place it on a serving dish, seam side down. Repeat with the remaining chapathis. Serve immediately with thick seasoned yogurt, or raita.