How To Make Amritsari Chole Recipe

Amritsari chole – Chole masala/channa masala is a very popular Punjabi dish. As you would expect from the name, the main ingredient of this dish is chickpeas. Chickpeas are also called channa or chole. 

Various versions of chole made in Punjab are popularly used to make Chole Bhatura, Aloo Chole, Chole Patties, Chole Tikki, etc. As mentioned before, chole is used to make channa masala and Kerala style kadala curry for puttu; However, Amritsari Chole is slightly different from regular channa masala/chole masala. 

It is a popular channa masala recipe that is served with kulcha, naan, or paratha. It can also be served with pulao or jeera rice or with a variety of rice. I have tasted this chole in some of the restaurants in Bangalore and wanted to make it at home; I searched a lot and made this. I am not sure whether this is the exact authentic Amritsari chole recipe or not.

This recipe Amritsari Chole tastes great with Amritsari kulcha, a famous Amritsari bread recipe with potato filling. I will share the recipe of Amritsari kulcha very soon. Amritsari chole recipe is straightforward to make with little advanced preparations; if you have tomato puree, masala powder, and onion paste ready, you can make this dish very easily. Though I love chole with bhatura, but Amritsari chole kulche is a delicious combination. You can try out other side dishes like paneer butter masaladal tadkaMatar paneergreen peas masala, and so on.

Amritsari Chole Masala Recipe

Amritsari Chole Masala Recipe

Advika
Amritsari chole – Chole masala/channa masala is a very popular Punjabi dish. It is a channa masala recipe that is served with kulcha, naan, or paratha. It can also be served with pulao or jeera rice or with a variety of rice
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Prep Time 20 mins
Cook Time 30 mins
Soaking Time 12 hrs
Total Time 12 hrs 50 mins
Course Main Course
Cuisine North Indian
Calories 120 kcal

Ingredients
  

  • 1 Cup Kabuli Channa/Kadala/Chole
  • 2 Dried Gooseberry/Amla/Unakka Nellikka
  • 1 Bay Leaf
  • ½ Inch Piece Cinnamon
  • 1 Black Cardamom
  • ½ tsp Salt
  • 1 Tea Bag

For Masala Powder

  • 1 tsp Cumin Seeds/Jeeracum
  • 1 tsp Fennel Seeds/Perumjeerakam
  • ½ tsp Black Pepper Corn/Kurumulaga
  • 1 Black Cardamom/Karutha Elakka
  • 1 Green Cardamom/Elakka
  • 1 Mace/Jathipatri
  • ½ inch Cinnamon/Patta
  • 1 Star Anise
  • 1 Cloves
  • 1 tbsp Coriander Seeds
  • ¼ tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder

For Onion Paste

  • 1 Onion Big, Roughly Chopped
  • 1 tsp Oil/Ghee

For Chole

  • 2 tbsp Oil/Ghee
  • 1 Onion Medium Sliced
  • 2 Tomatoes (Medium)
  • ½ tsp Ginger Paste
  • ½ tsp Garlic Paste
  • 1 Bay Leaf (Small)
  • ½ tsp Dry Mango Powder/Amchoor Powder
  • Salt To Taste
  • 1 tbsp Coriander Leaves
  • ½ tsp Sugar
  • ½ tbsp Lemon Juice

Instructions
 

  • Rinse chickpeas 2 -3 times in clear water and soak it overnight. Next day, drain the water and rinse again 2 -3 times.
  • Pressure cook soaked channa / chole with 1/2 teaspoon of salt, bay leaf, dried gooseberry (if you are using – I didn’t), cinnamon, tea bag, black cardamom and 2 1/2 cups of water for 4 -5 whistles on medium flame. Let the pressure subside. Check the chickpea, if not cooked properly, cook for 1 -2 more whistles.
  • Discard bay leaf, black cardamom and tea bag.
  • Drain chickpeas. Keep water and chole / chickpeas separately.
  • Meanwhile, in a pan, add all the spices given under “for masala powder” except chilly powder and turmeric powder. Saute well on medium flame, till you get a nice aroma. Turn off the flame. Then add red chilly powder, turmeric powder and keep stirring for few seconds. Let it cool and then grind it to a fine powder. Keep it aside.
  • Make tomato paste (I used tomato puree).
  • Peel onion and roughly chop it. In a pan, heat 1 teaspoon of oil / ghee, add the chopped onion pieces and saute till it becomes light brownish in color. Allow it to cool and then grind it into fine paste using very little water.
  • In a kadai, heat ghee / oil, add shah jeera, bay leaf,. Let shah jeera splutter. Then add sliced onion, green chilly, ginger garlic paste and saute until it becomes soft.
  • Add onion paste, and cook in medium flame, till oil starts separating.
  • Add onion paste, and cook in medium flame, till oil starts separating.
  • Now add tomato puree, and saute well.
  • Then add 1 tablespoon of masala powder, saute well till oil starts separating.
  • Add channa water and another 1 – 11/2 cups of water and let it boil. Mash 1/2 cup of cooked channa pieces with potato masher or back of a ladle. This will give thick gravy. Cook in low flame for around 10 minutes.
  • Next add amchoor powder, anardana powder and lemon juice. Finally garnish with coriander leaves and turn off the stove.
  • Serve it with onion, lemon pieces and ganished with coriander leaves.

Nutrition

Serving: 4gCalories: 120kcalCarbohydrates: 16gProtein: 5gFat: 4g
Keyword Amritsari Chole Masala
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