AMRITSARI CHOLE

Amritsari Chole Masala is one of the ace delicacies of Punjabi cuisine. Amritsari Chole is a lip smacking delicacy to the normal channa masala. It is commonly sold by street vendors but also can be found in restaurants. Today I am going to share this recipe of Punjabi Style Amritsari Chole with you all. It is popular mainly in North India and also notably in the region of Punjab. Amritsari Chole and Kulcha is the most popular street food and it is commonly cooked and served dry with tangy spices. I generally use homemade chana masala powder and will post that in next few days. This chole recipe is a high protein classic recipe with heady flavors. This recipe is so famous with Bhatura or can be also served with Naan, Roti or Pulao or with Kulcha as I served.

INGREDIENTS:

1 Cup Chole / Chickpeas

4 Medium sized Onions

2 Tomatoes

2-3 Green Chillies

6-8 Garlic Cloves

Small piece of Ginger

2 teaspoon Cumin Seeds

1 Bay Leaf

 A small piece of Cinnamon

2 Black Cardamoms

2 Cloves

1 tablespoon Kasoori Methi

¼ teaspoon Baking Soda

½ teaspoon Red Chilli Powder

 ¼ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

2 tablespoon Chhole Masala

Sprig of Curry Leaves

Fresh Coriander, chopped

4 tablespoon Cooking Oil

METHOD:

STEP 1 – Soak chole overnight and then pressure cook it with baking soda, cumin seeds, bay leaf, cinnamon stick, 2 cloves, 2 black cardamoms and some salt.

STEP 2 – Strain the stock. Make sure they are completely cooked. Keep them aside.

STEP 3 – Chop onions, tomatoes, green chillies, ginger and garlic cloves very finely.

STEP 3 – Heat 4 tablespoon oil in a kadai/ vok. Add cumin seeds and let them crackle, then add some curry leaves in it. 
STEP 4 – Now add chopped onion, ginger, garlic and green chillies and fry for 3-4 minutes on low flame, till succulent.

STEP 5 - Then add chopped tomatoes in it. Cook them on medium flame till the mixture is little mushy.

STEP 6 – Add red chilli powder, turmeric powder, coriander powder and salt to taste. [see notes]

STEP 7 – Add crushed kasoori methi in it and mix it. Cook it for few minutes and then add cooked chickpeas along with the stock.

If the stock is less then add more water to get medium thick curry or thin. [see notes]

STEP 8 – Finally, add chole masala and mix well. Let the curry simmer for few minutes till the gravy thickens a bit.

STEP 9 – Garnish with some chopped coriander. Switch off the flame and serve hot.

Serve piping hot Amritsari Chole with paratha, kulcha, naan, chapatti or rice.

NOTES: *Keep in mind we have already added some salt while cooking the chickpeas in pressure cooker.

              *Do not make the curry to thin or watery.

             *Adjust the spices accordingly.

             *If chole masala is not available then you can use garam masala for flavour.
I served this with Onion Stuffed Kulcha which tastes super awesome.....!!!!