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Amritsari Chole

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Description Edit

  • Ethnicity - Punjabi, North Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

To Boil Edit

Dry Spices (masala) Edit

Directions Edit

  1. Soak chole (chickpeas) in water to soak overnight.
  2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag, salt and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker (30 minutes in a normal vessel). DO NOT OVERCOOK .If you overcook chole it will end up like a starchy paste.
  3. After cooking discard the teabag.
  4. On a Tava or a frypan, roast all dry masala and make a rough powder out of that and keep aside.
  5. In a separate pan heat oil and add bayleaves and then fry the onions till golden brown.
  6. Add garam masala and tomatoes and fry and then add all the chole ( keep the water separately ) in the pan and mix well for 2 minutes.
  7. Add the dry masala which you have already roasted on a pan.
  8. Add water in which you boiled the Chole earlier.
  9. Let it bring to a boil and then let it simmer for 10 minutes.
  10. If the curry looks too thick then add some water.
  11. Mash some of the chole by pressing it with a spatula to give it a thick consistency like thick cream.
  12. Garnish it with chopped coriander. Green chillies halves.
  13. red onions soaked in vinegar are an excellent accompaniment with chole.
  14. Serve with rice, or Bhature .

Tips Edit

  1. The chole which you eat in the shops have slightly blackish colour.
  2. This can be achieved in many ways at home.
  3. While boiling the choles add teabags ( 1 or 2 ) to add the slightly black colour.
  4. Add 2 -3 drops of soy sauce while you finished the cooking( DO NOT add more than this otherwise the taste will be overshadowed with soy sauce flavour)
  5. While Preparing the dry masala, Roast them till they start getting burnt and turn black.

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