Saucepans and Spices

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AMRITSARI CHOLE

Shilpa Anand

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