Amritsari Chole โ เค เคฎเฅเคคเคธเคฐเฅ เคเฅเคฒเฅ: Amritsari Chole is a famous street-style chole dish usually served with naan, kulcha, or rice. You can easily find it across North India at dhabas, restaurants, and roadside food stalls. At my home, we cook it once a week, and we all love having it with jeera rice.
This Amritsari Chole Recipe is simple, and anyone can make it at home. Try it and share your experience with me in the comment box.
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Amritsari Chole
Course: Curries, Dinner, Lunch, Main Course, Veg FoodCuisine: Indian4
servings15
minutes30
minutes150
kcal8
hours8
hours45
minutesThis most famous Indian street style Amritsari Chole usually served with naan or kulcha or rice and can have as a main cour
Ingredients
Cinnamon (เคฆเคพเคฒเคเฅเคจเฅ) – 1/2 inch
Cumin (เคเฅเคฐเคพ) seeds – 1 tsp.
Fennel (เคธเฅเคเคซเคผ) seeds – 1 tsp.
Turmeric (เคนเคฒเฅเคฆเฅ) powder – 1/2 tbsp.
Asafoetida (เคนเฅเคเค) – a pinch
Onion (เคชเฅเคฏเคพเค) – 3 medium
Tomato (เคเคฎเคพเคเคฐ) – 2 medium
Ginger (เค เคฆเคฐเค) – 1/2 inch
Garlic (เคฒเคนเคธเฅเคจ) – 2-3 cloves
Green chilli (เคนเคฐเฅ เคฎเคฟเคฐเฅเค) – 2
Green coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) – few sprigs
Oil (เคคเฅเคฒ) – 2-3 tbsp.
Salt (เคจเคฎเค) as per taste.
Directions
- Wash and soak chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) over night in water.
- Next morning drain water and in pressure cooker cook chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) in 4 cup water with cinnamon (เคฆเคพเคฒเคเฅเคจเฅ), bay leaf (เคคเฅเค เคชเคคเฅเคคเคพ), green cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ) and little salt up-to 2-3 whistles or until chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) not become soften but remain in their shape.
- In the meanwhile finely chop green coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ), onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ) and green chilli (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). Make a paste of ginger (เค เคฆเคฐเค) and garlic (เคฒเคนเคธเฅเคจ). Keep aside.
- When chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) cooked completely and pressure goes down, separate chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) from water and remove cinnamon (เคฆเคพเคฒเคเฅเคจเฅ), bay leaf (เคคเฅเค เคชเคคเฅเคคเคพ), and green cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ). Keep both boiled water and chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) aside.
- Now in a deep pan or kadai heat oil; add chopped green chillies, cumin (เคเฅเคฐเคพ) seeds, asafoetida (เคนเฅเคเค) and sautรฉ a minute.
- Now add ginger (เค เคฆเคฐเค) and garlic (เคฒเคนเคธเฅเคจ) paste, sautรฉ till the row aroma of garlic goes away. Add fennel (เคธเฅเคเคซเคผ) seeds and sautรฉ a minute.
- Now add chopped onion (เคชเฅเคฏเคพเค) and sautรฉ till onion become translucent. Add gram masala (เคเคฐเคฎ เคฎเคธเคพเคฒเคพ) powder, red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder, turmeric (เคนเคฒเฅเคฆเฅ) powder and salt as pertaste {but remember you already added salt while boiling chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ)}. Sautรฉ for a minute.
- Immediately add chopped tomato (เคเคฎเคพเคเคฐ) and cook keep staring until oil starts separating from sides of masala.
- At this time add boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) and mix well so coat well with masala, cook uncover 2-3 minute. Staring in-between with soft hand as chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) are already soften.
- Add water and bring it to boil, simmer the flame and cook till gravy become thickens enough. (Not too much thick and not too much thin.)
- Your amritsari chole is read, garnish with chopped green coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and serve hot with rice, chapattis, kulcha or naan.
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