AMRITSARI CHOLE

Amritsari Chole Bhature
I recently ate in Bikanerwala in Delhi and my daughter asked me to recreate it for her to enjoy.
What mother can turn down a daughters request...
So here it is ... complete with mirch ka achar

INGREDIENTS:

• 1 ½ cups chole ( chickpeas) or 250 gms( soaked overnight or for at least 6 hours)

• 1-2 Black cardamom

• 2-3 green cardamom

• 1-2 bay leaves

• 1inch cinnamon stick

• 3-4 Clove ( Laung ) 

• 4-5 black pepper

• 2 tbsp tea powder or 2 tea bags.

• Salt 

• Pinch of baking soda

INSTRUCTIONS:

• Drain the soaked Chana and wash with fresh water

• Add the Chana into a pressure cooker.

• Add all the ingredients into the pressure cooker

• You can put all of the ingredients into a Muslin cloth potli ( bouquet garni ) and add into the cooker

• I brewed the tea with some water and used that liquid with the Chana to cook it. I simply dropped all the other ingredients into the cooker

• Pressure cook the Chana with enough water for around 3-4 whistles until Chana is soft enough to be smashed 

• Once ready, I drained the Chana to remove all the khada garam masalas and separated  the Chana and the liquid.

• Discard the khada  garam masalas. Keep aside the Chana and the liquid to use later

MASALA INGREDIENTS:

• 1 tbsp coriander powder

• 1 tbsp red chilli powder

• 1tbsp jeera powder

• 1-2 tbsp anardana ( pomegranate seed powder ) you can use amchur powder instead but anardana gives a darker intense colour

• 1 tbsp garam masala powder

• 1tsp Kasuri Methi 

• 1bay leaf

• 1tsp tamarind paste

• Salt to taste 

• 2 medium onions grated

• 2 -3 tomatoes grated

• 1 tbsp ginger garlic paste 

• 3-4 tbsp oil

INSTRUCTIONS:

• Add oil in a pan or kadhai 

• Add bay leaf 

• Add ginger garlic paste. Fry for 1-2 mins 

• Add the grated onions and fry until onions turn golden brown 

• Add all the powdered masalas and fry for a min.( if masala tends to burn you can add a little water and continue to fry)

• Add the grated tomatoes

• Fry and cook until oil is released from the masala, about 6-7 mins 

• Now add the boiled Chana 

• Add tamarind 

• Fry for 3-4 mins until masala coats the Chana well

• Add the Chana liquid to the kadhai and bring to a boil. You can adjust the gravy by adding hot water

• Continue to boil until desired thickness and oil is visible on the surface 

• Squash a few Chana as you stir to thicken the gravy 

• Add garam masala powder and adjust the seasoning 

• That’s it.. your delicious Amritsari Chole are ready 

TEMPER (TADKA)

• 1tbsp ghee

• 1-2 green chillies

• Julienned ginger

• Coriander leaves chopped

INSTRUCTIONS

• Heat ghee 

• Add chillies and few julienned ginger

• Pour over the amritsari Chole

• Garnish with coriander leaves

Enjoy with Bhaturas ( recipe in another post )

Note

• To replicate the Bikanerwala recipe I added a few pieces of fried paneer to the Chole recipe. Vegans may skip this step