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.....!!!! 

WHOLE WHEAT ONION STUFFED KULCHA

Onion Kulcha recipe – A traditional Punjabi recipe of kulcha that I tried to recreate in home without oven. A delicious brunch of Amritsari Kulcha and Chole seems to be a popular dish amongst people in the North of India. Some say kulchas are originated from Amritsar and hence it named as Amritsari Kulcha.  Kulcha is a famous Indian flat bread that is very filling and delicious too. I have  never been there, but am always fascinated by the beautiful Golden temple and the pictures I have seen. Onion Kulcha tastes best when served with chole or chana masala or Dal Makhani. But if the onion kulcha filling is spicy then one can cherish these kulchas with a dollop of butter too. You could also prepare this delicious Kulchas and enjoy them at home. Here is a perfect recipe for perfect Kulcha every time.

INGREDIENTS:

For Dough:

4 Cups Whole Wheat Flour

1 tablespoon Dry Active Yeast

1 teaspoon Sugar

2 Cloves Garlic, chopped finely or Garlic powder

Salt to taste

Lukewarm Water as needed

For Filling:

1 Big Onion, chopped finely

Small Bunch Coriander, finely chopped

5-6 Garlic Cloves

¼ Cup Mint Leaves

Salt to taste

½ teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

METHOD:

STEP 1 – In a big mixing bowl, add flour, sugar, salt, yeast, garlic powder and stir it to combine well.

STEP 2 – Then add lukewarm water in it little by little and knead to make a soft and smooth dough.

STEP 3 – Knead well for about 4-5 minutes so that dough becomes light and fluffy.

STEP 4 – Cover it for 2 hours until it is doubled. Once the dough has risen or close to its ready time, prepare the stuffing.

STEP 5 – Chop all ingredients under title “For Filling” very fine. Mix well and keep aside.

STEP 6 – Once the dough gets doubled in size and ounch it with our fingers to release the trapped air. Divide it in to small lemon size balls.

STEP 7 – Now for making kulcha, take a small ball from the dough. Dust some flour on the rolling board and roll out the ball into a small circle disc of approx. 2 “diameter.

STEP 9 – Spoon a tablespoonful of filling into the centre. Bring the corners of the dough to the center to seal the kulcha dough.

STEP 10 - Once again gently flatten the ball with light pressure. Dust some flour on the platform and roll it out into a circle without putting too much pressure on the kulcha.

 Else filling will ooze out from the sides. Put some chopped coriander and kalonji/ onion seeds or sesame seeds on the board and roll it again.

STEP 11 – Heat iron skillet over medium heat. Transfer the rolled out kulcha to the skillet.

STEP 12 – Cook on both sides until you see it starts puffing up.

Once it does, transfer it to direct heat to puff up the kulcha.

While cooking over direct heat, make sure to flip kulcha continuously to cook evenly from all sides.

STEP 13 – Follow the same and make kulchas with the leftover dough and filling.

Serve hot .

 Serve hot with any Punjabi curry like chole pindi, amritsari chole, butter chicken, paneer butter masala and any raita of your choice.

TANDALACHI BHAKRI

This post is very dear to me as I love both the items on my plate…..Pithale and Bhakri and secondly my younger daughter loves this a lot and enjoys this. I specially learnt to make this for her. Rice flour bhakri is slightly difficult when you make it for the first time.  But once you have mastered how to make it then it becomes simple. Now I like this more than whole wheat chapttis but yes I don’t make it as frequently as I make chapattis. When I tried this for the first time I was totally exhausted and I thought I will not be making this in future. But finally I am mastered in making rice bhakri and now I am more confident about making them. Try the measures mentioned in the recipe and make bhakris and I hope it will definitely help you. You will see that it”s not that difficult and you can at least make it once a week.

INGREDIENTS:

1 Cup rice Flour

Salt as needed

1 Cup Water

1 teaspoon Oil

METHOD:

STEP 1 – Firstly, add water, salt and oil to a vessel and heat it.

STEP 2 – When the water starts to boil, add rice flour in it and give a nice mix.

STEP 3 – Swtich off the heat and cover it with lid and keep it aside for about 4-5 minutes.

STEP 4 – Once the mixture is cooled, remove it in a plate or mixing bowl, knead it into a dough.

STEP 5 – Use little lukewarm water to make a soft dough.

Once the dough is ready, divide the dough into small portions.

STEP 6 – Heat a griddle on medium heat.

STEP 7 – Take a small portion, dust the kitchen platform with some rice flour.

STEP 8 – Roll the dough into a thin chapatti / disc of about 6-7 “ diameter.

STEP 9 – Place it on the griddle carefully.

STEP 10 – Sprinkle some water on the upper side of bhakri.

This helps to remain the bhakri soft.

STEP 11 – When it is cooked from one side, flip it with the help of flat spoon and cook from the other side.

STEP 12 – Then flip it on the flame and cook /roast well from both the sides. Bhakri is ready to serve.

Serve it with any Maharashtrian gravy/ dal/ pithla and enjoy.