Take the chickpeas (after removing from water) into a pressure cooker and add salt and water. Pressure cook the chickpeas on medium heat till the chickpeas are softened.

Steep 2 black tea bags in 1/2 cup hot water for at least 4 mins.

Heat oil in a pan. Then add bay leaf, black cardamom and cloves to the oil. Saute them for few seconds.

Now add Onions and saute them till golden brown.

Now add tomato puree, salt, green chilli and red Chilli powder and cook them covered for 5 mins.

Then add all the other spices except kasuri methi. Remove tea bags and add black tea to the masala and cook for 5 mins.

After that add kasuri methi, sliced ginger and cooked chickpeas. Add more water if required. Cook covered on medium low heat for about 20 mins.

Add sliced onion and mix well. Remove from heat. Amritsari chole are ready!

In a deep pan, heat oil. Add onion and capsicum, fry it till it gets translucent.

Now add chopped tomatoes and cook for about 5 mins.

Add tomato sauce, soya sauce and vinegar and mix well.

Now add paneer cubes in the mixture and mix again.

Then add chilli flakes, oregano and chopped coriander leaves. Mix well.

Now take one kulcha and add paneer mixture on one half and salsa sauce on the other half. Grease both the sides. Grill the kulcha for 7-10 mins. Serve them with amritsari chole!