Skip to main content

Amritsari Chole

 Amritsari Chole

Today I’m going to share with you Punjabi Style Amritsari Chole. Amritsari Chole is popular mainly in Northern India, and also notably in the region of Punjab. In this vast Punjabi cuisine, Amritsari Chole Kulcha is the most popular street food. In the Punjab and Delhi areas, it is commonly cooked dry, with tangy spices.


In this recipe, chana are boiled with tea powder to get darken color and fresh chole masala powder is prepared to get restaurant style flavor. This is a great vegetarian dish that is very low in fat and healthy.

Ingredients:

For Cooked Chana


• 1 cup Dried Chickpeas/Kabuli Chana (Soak 5-6 Hrs or Overnight)


• Pinch of Baking Soda


• Small Piece of Cinnamon Stick


• 1 Whole Black Cardamom


• 1 Bay Leave


• 1 Tea Bag (optional)


• Salt


For Masala


• 2 tbsp Coriander Seeds


• 1 tsp Amchoor Powder


• 3 Cloves


• Small Piece of Cinnamon


• 2 Black Big Cardamoms


• ½ tsp Black Peppercorns


• 1 tsp Cumin Seeds


For Gravy


• 1 Whole Black Cardamom


• 2 Bay Leaf


• 1 Large Onion Finely Chopped


• 2 Tomatoes Finely Chopped


• 2 Green Chilli Roughly Chopped


• 1 tsp Grated ginger


• 1 tsp Red Chilli Powder


• Salt


• 2 tbsp Oil


Chopped Coriander Leaves for Garnish


  Method:


1. Pressure cook chickpeas with required water. Add baking soda, a tea bag, cinnamon and one large black cardamom and pressure cook it for 10-12 minutes or till soft.


2. The chickpeas should be soft and not be overcooked and mushy, discard the tea bag, remove the chana and keep aside the cooked chana water for later use.


3. Roast the dried masala ingredients into kadhai for 3-4 minutes on low flame then grind it into a mixer/grinder, make powder and keep aside.


4. Heat oil in the same pan/kadhai. Add green chilies, ginger and bay leaf, sauté it for few seconds.


5. Add the chopped onion and sauté till transparent. Add red chili powder, salt and mix well.


6. Add the tomatoes and cook until soft and till oil separates. Then add prepared ground masala powder and mix well.


7. Add the cooked chana, mash some chana little bit with spatula, mix it well, cook it on medium flame for 4-5 minutes. Add the left over water, salt and if necessary add another cup of water and bring to a boil till 7-8 minutes till gravy become thick.

 8. Garnish it with fresh coriander leaves. Serve hot with bhatura, naan or rotis.

 

Tips:


• You can skip a tea bag if you don’t want the dark color for chana.


• You can add spice level as per your choice.






Labels:

Comments

Post a Comment

Popular posts from this blog

Onion uttapam

  Onion uttapam Uttapam or Uthappam is a delicious South Indian tiffin breakfast of thick pancakes made with either idli batter or dosa batter.  In this uttapam recipe I have shown the method of making uttapam with a multi-purpose batter that can be used to make idli and dosa as well.  The entire steps of soaking rice and lentils, to grinding and fermenting the batter is shown in detail.  You can also make uttapam with leftover dosa batter or idli batter.  Serve Uttapam with coconut chutney and sambar by the side and have a delicious South Indian breakfast or brunch.  Ingredients  for onion toppings:  • 2 onion finely chopped  • 2 chilli finely chopped  • 1 inch ginger finely chopped  • few curry leaves finely chopped  • 2 tbsp coriander finely chopped •  ½ tsp salt  Ingredients for batter:  • 3 cup dosa rice   • ½ tsp methi / fenugreek seeds  • 1 cup urad dal  • 2 cups puffed rice /  mur...
1 comment
Read more

Raj kachori

Raj kachori   Raj kachori recipe with step by step pics.  Raj kachori is aptly called as the king of all kachoris or a king sized kachori simply because it is royal, rich and splendid dish.  The raj kachori recipe I am sharing is a slightly simplified or easier versionone of the unique and popular chaat recipe prepared as a fusion between kachori and other chaat ingredients.  the recipe is quite simple and is made by stuffing the chaat ingredients within the kachori bowl.  but this recipe covers both preparations of kachori and assembling of chaat ingredients. basically, the texture of the kachori is more like a puri with a crispy surface. the traditional flaky texture of a normal kachori does not actually help for the stuffing and hence it is prepared more like crisp and hard puri. in addition the stuffing used in this recipe is also slightly different. i have added the combination of chickpea, chopped potatoes with fresh which pomegranates  make...
1 comment
Read more

Bhatura

 Bhatura bhatura for chole bhatura with detailed photo recipe.  Basically, a fluffy deep fired bread prepared from maida or all purpose flour.it is usually served with amritsari chole.  bhature is basically a large poori served with chickpea curry, chole or channe.  This is an exotic punjabi cuisine delicacy, but very popular throughout India.  bhature is prepared from mixing maida, yogurt and a fermentation agent.  traditionally, yeast was used as fermenting agent.  However it is now replaced with baking soda and baking powder.  Ingredients: -  • 2 cups maida / all-purpose flour • 1 tbsp rava • 1 tsp sugar  • salt to taste  • ½ tsp baking powder  • ¼ tsp baking soda  •  2 tsp oil • 1 cup curd  other ingredients:-  • ½ cup maida   • oil for deep frying  How to make bhatura step by step: -  • firstly in a large mixing bowl take maida. • to that add rava, sugar and salt.  • also add ba...
1 comment
Read more