Panjabi cuisine is my favorite. Today, I am going to share the Amritsari chole recipe with my readers. The recipe that I am sharing today is the traditional recipe I learned from my mother.
Chickpeas cooked in a rich, dark gravy of warm spices and flavorful Amritsari chole masala. This dish is very popular in Panjabi cuisine. Oh my! and it indeed tastes yummy 😊.
Amritsari chole and kulche are the basic staples that are served if one visits Amritsar, Delhi, or other parts of Punjab. However, chole can also be eaten with bhatura, naan bread, poori, roti, and even with white rice.
I am sure most of my readers must have eaten chole kulche in a restaurant or must have already tried this recipe and if not this post is the right place to begin.
In this post, I will share with my readers everything they need to know about Amritsari chole recipe. Moreover, I will share with my readers a step-by-step guide on making this dish, along with pictures.
So without any further adieu let us dive in!
Table of Contents
What Is Amritsari Chole
Amritsari Chole is a conventional recipe from Amritsar that is made utilizing newly ground chole masala. Using newly ground masala in the curry consistently improves the taste and is simply delightful 😊.
Tomato and onions form the base of the curry. The curry is seasoned with the new ground masala and spices. While boiling the chole just add few tea bags to it. This will add dark shade to the chole.
Ingredients For Amritsari Chole Recipe
Now that I have helped my readers know what Amritsari chole is, let me share ingredients for Amritsari chole so that my readers can make this awesome dish at home.
Mainly three major ingredients are needed to cook tasty Amritsari chole and these ingredients are chickpeas, spices, and vegetables.
White chickpeas are the main ingredient to cook yummy chole. Chickpeas must be soaked in water at least for eight to ten hours before it is used to make this recipe.
In cases where chickpeas are not available, I recommend using canned chickpeas which is easily available in the market.
One would need spices like pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder, and garam masala powder.
Spices add rich flavor and taste to this dish. White chickpeas soak up all the flavors pretty well.
Tips For Making Amritsari Chole
- One can make chole with or without tomatoes. If one decides to not use tomatoes then I recommend using dried mango powder(amchur) powder.
- For 1 cup chole proportion, one can roughly use 2 teaspoons of amchur powder or adjust as per your taste.
- For making chole, use mustard oil or combine oil and ghee. I usually prepare chole using ghee and mustard oil.
- Use tea bags or tea leaves whatever is available. The tea bag gives the chole a nice dark brown color. It doesn’t change the taste of the chole.
How To Make Amritsari Chole
Please read below my in-depth recipe guide for the Amritsari chole. Readers can also print this recipe free. In this way, my readers can have my recipe in their records. I hope readers like my recipe and that they enjoy this dish with their friends and family
Amritsari Chole Recipe| Chole Recipe | How To Make Amritsari Chole
Ingredients To Pressure Cook Chole
- 1 cup Chickpeas (chole/ kabuli chana) (soaked overnight and drained)
- 3 piece Black Peppercorn
- 1 inch Cinnamon Stick
- 2 pieces Cloves
- 1 piece Black Cardamom
- 2 piece Dried Red Chillies
- 1 tbsp Black Tea Leaves / 1 Tea Bag
- Salt as per taste
- 5 cups Water
Preparation For Chole Gravy
- 2 tbsp Mustard Oil / Oil of your choice
- 2 piece Dried Whole Red Chillies
- 1 piece Black Cardamom
- 2 piece Bay Leaves
- 1/2 tbsp Cumin Seeds
- 1/2 tbsp Caraway Seeds
- 2 piece Onion (finely chopped)
- 4 pieces Green Chillies
- 2 pieces Tomatoes (medium size) (finely chopped)
- 1 inch Ginger (finely crushed)
- 5 pieces Garlic Cloves (crushed coarsely)
- 1/2 tbsp Turmeric Powder
- 1 tbsp Red Chilli Powder
- 1 tbsp Garam Masala Powder
- 1 tbsp Chole Masala
- 1 tbsp Coriander Powder
- 1 tbsp Pomegranate Seeds (coarsely ground)
- Salt as per taste
- 2 tbsp Coriander Leaves (for garnishing)
- 1 inch Ginger Julienne (for garnishing)
- 1 piece sliced onion (for garnishing)
Preparation For Chole
- Soak chole / chickpeas overnight in enough water. Drain the water and keep chickpeas aside.
- Take a muslin cloth and make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom, black peppercorn, cloves.
- If a tea bag is easily available you can even use a tea bag instead of tea leaves. Tea leaves /bags give a darker brown color to chole.
- Add the soaked chickpeas in a pressure cooker along with potli, enough water and salt; close the lid and pressure cook it for 2-3 whistles then reduce the flame and cook chickpeas for another 8 – 10 minutes.
- Once chickpeas are very well cooked, allow steam to release before opening the cooker lid. Now, discard the potli, drain the excess water from chickpeas and keep chickpeas aside. Rest aside the excess drained water which you can use in chole gravy.
Step By Step Amritsari Chole Recipe
- In a saute pan or kadhai, heat ghee or oil on a medium flame.
- Once oil is hot enough add whole spices such as black cardamom, whole red chilli, bay leaves; now allow it to splutter.
- Add caraway seeds, cumin seeds, let it crackle.
- Add the ginger garlic to a mortar pestle and crush coarsely.
- Add onions and cook till they turn translucent and rawness goes away.
- Add ginger and garlic, saute it on a medium flame for 1 -2 minutes.
- Now add turmeric powder, coriander powder, red chilli powder and salt; saute everything well for next 2-3 minutes.
- Add tomatoes, mix everything well and cook till they turn mushy and rawness goes away.
- Add green chillies and saute it for a minute or so.
- Add boiled chole/ chickpeas, mix everything well and cook it on medium flame for next 2 -3 minutes.
- Add coarsely grounded pomegranate seeds, chole masala or garam masala powder; mix it well, let it cook for 4-5 minutes, while stirring in between.
- Now to adjust consistency, add the excess water / stock which was leftover after boiling the chickpeas, stir everything well and cook it on medium flame for 6 -8 minutes until gravy thickens. If required, you add in more water based on desired consistency. Once cooked and consistency looks good, turn off the flame.
- Chole are ready, garnish with sliced onions, ginger julienne, coriander leaves and serve the chole hot along with kulcha or roti or paratha or with plain rice.
Health Benefits Of Eating Chickpeas
- White chickpeas also called Kabuli chana are stuffed with plenty of nutrients, minerals, and fiber.
- The measure of protein in chickpeas is very acceptable and thus it is an incredible protein supplement for veggie lovers.
- For veggie lovers, chickpeas are a rich source of plant-based protein. Furthermore, it likewise monitors your glucose levels.
- Being brimming with fiber, Chickpea helps in smoother absorption.
- It shields one against ceaseless infirmities like a malignant growth, diabetes, and even coronary illness.
What Goes With Amritsari Chole
Amritsari chole is often served as a main course in restaurants. It is most often a go-to recipe for occasions like birthdays, potlucks, festivals, family get-together, house-warming parties, etc. If you have guests coming over, serve them some hot and yummy chole kulche 😊.
The bread that complements the Amritsari chole is plenty. Do check out my blog post on how to make this bread as well. The following are some items that one can have with hot chole.
Kulcha is strength flaky breads, explicitly from Amritsar. They are loaded with potato or paneer filling and commonly served with hot chole. This flatbread can be made in the oven just as on a tava or frying pan.
Roti is an Indian flatbread made of wheat flour and nothing else truly. It is eaten in ideally with dal, curries or vegetables.
Roti is an indispensable piece of Indian cooking, the north Indian food particularly. I recommend trying tandoori roti with chole, it simply tastes delicious.
Naan or naan bread is a raised flatbread commonly found in West Asian and South Asian cuisine. It is prepared using maida, and it gets cooked rapidly in a hot oven also called a tandoor.
Naan compliments chole very well. So, whenever amritsari chole is on the menu, and rice or roti just appears to be a worn-out choice, attempt naan as a delightful other option.
Poori is a deep-fried bread cooked using unleavened wheat flour. It is widely eaten in the Indian subcontinent.
Poori is commonly had for breakfast or even as a snack. It is normally coupled with appetizing curries.
It is additionally alluded as batoora, bhatura or batura in Hindi. It is a cushy raised bread eaten in the Indian subcontinent.
Varieties incorporate aloo (bhatura loaded up with potato) and paneer (bhatura loaded up with paneer). It is frequently eaten with chickpea curry or chole thus making the conventional dish chole bhature.
How To Make Bhatura
Bhatura is a most popular thing to be eaten with amritsari chole. It is super easy to make. Let me cover the bhatura recipe here in this post.
Ingredients for Bhatura Dough
- 2 cups of maida (refined flour)
- 1/4th cup of Sooji/rava (semolina)
- 1 tbsp powdered sugar
- 1/2 tbsp baking powder
- 1 tsp of baking soda
- 1/4th tbsp Salt
- 1/4th cup of Curd
- 2 tbsp ghee
- 1/2 cup of water
- Oil for frying bhature
Method Of Preparation For Bhatura
- In a mixing bowl add all the dry ingredients & mix once, further add, curd, ghee & mix well, next, slowly add the water & knead well to make a soft & stretchy dough.
- Apply little ghee over the dough, cover it with a damp cloth & rest it for a minimum of 1 hour in a warm place, ideally once can place the dough in a switched off oven.
- Once the dough resting is done, briefly knead the dough again & shape the dough into equal size dough balls, to ensure the perfect bhatura, rest the dough balls for 10 minutes.
- Flatten the dough ball & further roll it in a round or oblong shape, drizzle oil if it sticks to the surface.
- Set oil in a kadhai for deep frying the bhatura on high flame, wait until the oil is smoking hot.
- Slide the bhature in smoking hot oil & gently push the bhatura inside the oil with the spatula, this will allow the bhatura to fluff immediately.
- Flip & carefully splash hot oil with the spatula so the puri starts to fluff evenly & quickly, this will give a nice golden color as well, fry the bhature until it golden brown & are fluffy as a balloon.
- Bhatura is ready, serve it hot with yummy amritsari chole.
I am so glad that you discovered my recipe. Moreover, if you have tried this recipe at home, I want to hear from you. Did you and your friends enjoy it? Please let me know in the comments or find me on your favorite social media channel.
Are you hosting any party at home and don’t know what to serve your guests? Well, don’t worry as yummy amritsari chole will save your day. And now you also know how super easy it is to make it.
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