Amritsari chole| Punjabi style chole steps|
Chole bhature, usually eaten as a breakfast meal, is seldom completed by lassi. It can also be street food or a complete meal and accompanied by onions, pickled carrots, green chutney, or achaar.
- Prep Time: 8 hrs
- Cook Time: 45 mins
- Cuisine: Indian
- Course: Main
- Servings 5 to 6
Ingredients to prepare:
For cooking chickpeas:
- 2 cups drained white chickpeas (Kabuli chana or chole) soaked overnight in ample water
- 2-inch cinnamon sticks
- 4 to 5 black cardamom
- 1 large bay leaf
- 1 teaspoon ginger paste
- 4 teaspoon tea leaves or 3 tea bags
- ¼ teaspoon baking soda, optional
- salt or black salt as required
Making for gravy
- 1 large onion, chopped
- 3 to 4 medium-size tomatoes, diced
- 1 teaspoon sliced ginger
- 4 to 5 green chilies, slit
- 2 teaspoon cumin powder
- Add 2 teaspoon coriander powder
- 2 teaspoon fennel powder
- you can add 2 teaspoons dry mango powder for a tangy taste
- Just 1 teaspoon red chili powder
- Ground 2 teaspoon Garam Masala Powder or chana masala powder
- 3 to 4 tablespoon oil
- some 1 inch sliced ginger
- chopped few coriander leaves
Know the steps:
- First, soak the dried chickpeas overnight in water or for 8-9 hours.
- The next day, pressure cook the soaked chickpeas by combining the whole spices such as black salt or salt and tea bags or tea leaves covered tightly in a muslin cloth.
- Pressure cook for 8-10 minutes or till the chickpeas is completely cooked.
- Strain the chickpeas and reserve with the whole spices. Remove and keep aside the tea leaves or the tea bags.
Making onion tomato masala
- In a Kadai, heat the oil. Add the chopped onions. Fry till golden brown.
- Add slit green chilies and fry for a minute.
- Add the diced tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
Making Amritsari chole
- Add the boiled chickpeas (chole) and saute for 5-6 minutes.
- Combine all the spice powders, stir and saute for a minute.
- Add some water up to cover.
- Keep the full mixture on medium flame and boil till the curry thickens a bit.
- When the gravy sets, add some julienned ginger to the gravy.
- Check the salt and spices and add more if required.
- Mix and serve Amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris, or even steamed basmati rice.