Amritsari Chole

           

There is something about Punjabi cuisine which is so alluring that one can't resist. To be very frank I just love North-Indian cuisine. The main reason behind my love for Punjabi food is because I have spent 7 years of my life in Punjab. 

Nobody makes Chole the way Punjabis do. I have already shared the recipe of Chana Masala in my earlier days of blogging. You can check out the recipe here (click here). Today's post is all about Amritsari Chole. This recipe is a bit different from Chana Masala, the main difference is in the mix of spices used to cook this dish.

Amritsari Chole is often enjoyed as a delicious breakfast in many parts of Northern India. It makes a complete meal when served with curd or lassi. This easy vegetarian recipe is a perfect spicy blend of ingredients easily available in your kitchen. If you love spicy food, then this one is a must-try for you! 

This delectable Amritsari Chole is usually accompanied with Bhature (a fried bread made of flour) or Kulcha. Chole-Bhature is a breakfast invented in Delhi after partition and nowadays, it is a popular breakfast around Northern India and other parts of the country.

So, let's begin with the recipe:

Ingredients:

1. Kabuli Chana: 2 cups

2. Onion Paste: 3 medium size

3. Tomato Puree: 4 medium size

4. Ginger: 1 inch

5. Garlic: 8-10 cloves

6. Whole Garam Masala: bay leaf, cinnamon, black cardamom, green cardamom, cloves & black pepper

7. Tea: 1 tbsp

8. Kasuri Methi: 1 tbsp

9. Red Chilli Powder: 1 tsp

10. Turmeric Powder: 1 tsp

11. Cumin Powder: 1 tsp

12. Coriander Powder: 1 tsp

13. Garam Masala Powder: 1 tsp

14. Chaat Masala: 1 tsp

15. Hing: 1 tsp

16. Salt to taste

17. Mustard Oil: for cooking

Method:

1. Wash and soak the Kabuli Chana in water overnight or for at least 8 hours.

2. Crush the ginger and garlic cloves using a mortar pestle. 

3. Take a soft cotton cloth and add tea, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, and black pepper.

4. Pressure cook the Kabuli chana with salt, water, and the prepared potli. Cook the chana until you hear 4 whistles. Lower the flame and again cook for 2 minutes.

5. Once done wait until the pressure is removed. Take out the patly and check the softness of chana. Cook the chana again for 2 whistles if required. 

6. Heat mustard oil in a pan and add the crushed ginger and garlic. Fry it until you can smell a nice aroma. 

7. Add the onion paste and fry it until it becomes golden in color.

8. Now add the tomato puree and cook it until the oil is separated. 

9. Once our masala is done we will add the boiled chana. Cover the lid of the pan and simmer the gravy for 7-8  mins.

10. Now add the garam masala powder, chaat masala, and kasuri methi. Give everything a final mix.

11. Heat oil in a tadka pan and add hing. 

12. Take out the Amritsari Chole in a serving bowl and add the prepared hing tadka.

13. Garnish the Amritsari Chole with onion slices, lemon slice, green chili, and coriander leaf. Enjoy!!

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If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.