Amritsari chole – अमृतसरी छोले are the most famous street style chole recipe usually served with naan or kulcha or rice. You can easily find them here in North India on any dhabha or restaurant or road side thela. In my home we cook this once in a week and we all love to have this with jeera rice.
This recipe is so simple and everyone can cook Amritsari Chole at home. Try out this recipe and share your experience here in comment box.
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4
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
Chickpeas (काबुली चना) – 1 cup
Cinnamon (दालचीनी) – 1/2 inch
Green cardamom (छोटी इलायची) – 1 tsp.
Cumin (जीरा) seeds – 1 tsp.
Fennel (सौंफ़) seeds – 1 tsp.
Gram masala (गरम मसाला) powder – 1 tbsp.
Red chilli (लाल मिर्च) powder – 1/2 tsp.
Turmeric (हल्दी) powder – 1/2 tbsp.
Asafoetida (हींग) – a pinch
Onion (प्याज) – 3 medium
Tomato (टमाटर) – 2 medium
Ginger (अदरक) – 1/2 inch
Garlic (लहसुन) – 2-3 cloves
Green chilli (हरी मिर्च) – 2
Green coriander (हरा धनिया) – few sprigs
Oil (तेल) – 2-3 tbsp.
Salt (नमक) as per taste.
Directions
- Wash and soak chickpeas (काबुली चना) over night in water.
- Next morning drain water and in pressure cooker cook chickpeas (काबुली चना) in 4 cup water with cinnamon (दालचीनी), bay leaf (तेज पत्ता), green cardamom (छोटी इलायची) and little salt up-to 2-3 whistles or until chickpeas (काबुली चना) not become soften but remain in their shape.
- In the meanwhile finely chop green coriander (हरा धनिया), onion (प्याज), tomato (टमाटर) and green chilli (हरी मिर्च). Make a paste of ginger (अदरक) and garlic (लहसुन). Keep aside.
- When chickpeas (काबुली चना) cooked completely and pressure goes down, separate chickpeas (काबुली चना) from water and remove cinnamon (दालचीनी), bay leaf (तेज पत्ता), and green cardamom (छोटी इलायची). Keep both boiled water and chickpeas (काबुली चना) aside.
- Now in a deep pan or kadai heat oil; add chopped green chillies, cumin (जीरा) seeds, asafoetida (हींग) and sauté a minute.
- Now add ginger (अदरक) and garlic (लहसुन) paste, sauté till the row aroma of garlic goes away. Add fennel (सौंफ़) seeds and sauté a minute.
- Now add chopped onion (प्याज) and sauté till onion become translucent. Add gram masala (गरम मसाला) powder, red chilli (लाल मिर्च) powder, turmeric (हल्दी) powder and salt as pertaste {but remember you already added salt while boiling chickpeas (काबुली चना)}. Sauté for a minute.
- Immediately add chopped tomato (टमाटर) and cook keep staring until oil starts separating from sides of masala.
- At this time add boiled chickpeas (काबुली चना) and mix well so coat well with masala, cook uncover 2-3 minute. Staring in-between with soft hand as chickpeas (काबुली चना) 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 (हरा धनिया) and serve hot with rice, chapattis, kulcha or naan.
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