Amritsari Pindi Chole
Amritsari Pindi Chole :
Amritsari Chole Recipe is an authentic Punjabi style dark chole recipe which goes well with Bhatura or Kulcha. I would surely say that this chole recipe will bring a flavor of Amritsar streets to your tastebuds.Who doesn’t love that scrumptious bite of flavourful and rich Amritsari Punjabi Chole in their food? Well, go ahead and try this recipe from the comfort of your home.
Steps:
Step 1: Soak the chickpea/Kabuli chana overnight.
Step 2: Now we need to boil this, but not normally. First we need a muslin/cotton cloth, now in the cloth put 1 tbsp of tea, 1 inch cinnamon stick, 1-2 bidyagi chilli/dry red chilly, 1 black cardamon, 1-2 Bay leaf.
Now put a knot to the cloth tightly as shown.
Step 3: Now while boiling the chickpea/kabuli chana, put this cloth in water. Also add 3/4 tbsp of salt to it.
Step 4: Let it boil till the chickpea/kabuli chana is soft. Till then make the ingredients for the gravy ready. Finely chop the onions, tomatoes. Coarsely crush the ginger and garlic.
Step 5: Once the chickpea is boiled properly and is soft, turn the flame off but do not throw the water or take out the cloth from it. Let it be in the water.
Step 6: Now heat a pan, put 3 tbsp of ghee, 3 tbsp of mustard oil, 1 black cardamom, 2 bidyagi chilly/dried red chilly, 1-2 Bay leaf, 1 tbsp cumin seeds. Saute it.
Step 7: Now, put the crushed ginger garlic to it. Saute it for a min.
Step 8: Now add the onions to it. Fry it properly. Add a pinch of turmeric powder just to add the color. Then add 1 tbsp of coriander powder, 1 tbsp of Kashmiri red chilly powder, salt to taste. Mix well and add 1/4 cup of water & cook the masala for about 2-3 min.
Step 9: Now when the onion is cooked properly with the masalas, add the chopped tomatoes.
Step 10: Saute it, cover and cook at low flame until the tomatoes are soft and mushy. Once the tomatoes gets cooked properly, add 1 tbsp of garam masala powder, 1/4 tbsp of caraway seeds, mix it properly.
Step 11: Then add half the water to it in which you boiled the chickpeas in and kept aside. Cook for 3-4 mins.
Step 12: Once it starts to boil, add the chickpea/kabuli chana to it and the rest of the water too. Give it a mix.
Step 13: Add 2-3 slit green chilly for spicy flavor, and then cover and cook properly till the water reduces little. Once the water reduces, mash few chickpeas/kabuli chana using masher for the good texture. Do not mash it completely, but only few.
Step 14: Once the chole is cooked properly with proper consistency as required, add some chopped coriander leaves and garnish, your chole is ready to be served with Bhature, kulche, parathe, etc.
Amritsari Chole Recipe is an authentic Punjabi style dark chole recipe which goes well with Bhatura or Kulcha. I would surely say that this chole recipe will bring a flavor of Amritsar streets to your tastebuds.Who doesn’t love that scrumptious bite of flavourful and rich Amritsari Punjabi Chole in their food? Well, go ahead and try this recipe from the comfort of your home.
Preparation Time: 15 mins
Cooking Time: Approx. 20-25 Min
Cooking Time: Approx. 20-25 Min
Cuisine: Indian Punjabi
Type: Veg
Servings: 4 people
Ingredients
Ingredients
- 2 cup Chickpea/Kabuli chana
- 1 Tea bag/1 tbsp tea
- 2-3 Bay leaf
- 3-4 Bidyagi Chilly/Dry Red Chilli
- 3 green slit chilly
- 1-inch cinnamon stick
- 2 Black Cardamom
- 1 Tea bag/1 tbsp tea
- 2-3 Bay leaf
- 3-4 Bidyagi Chilly/Dry Red Chilli
- 3 green slit chilly
- 1-inch cinnamon stick
- 2 Black Cardamom
- 4 medium-sized Onion finely chopped (बारीक कटा हुआ प्याज)
- 3 tbsp mustard oil
- 3 tbsp Ghee
- 3 tbsp Ghee
- Salt to taste
- 2 medium-sized Tomato finely chopped (बारीक कटी हुई टमाटर)
- 1 tbsp cumin seeds
- 6-7 garlic cloves
- 1/2 inch ginger
- pinch of Turmeric Powder
- 1 tbsp of Garam Masala powder
- 1/4 tbsp of caraway seeds (shahi jeera) (optional)
- 6-7 garlic cloves
- 1/2 inch ginger
- pinch of Turmeric Powder
- 1 tbsp of Garam Masala powder
- 1/4 tbsp of caraway seeds (shahi jeera) (optional)
Steps:
Step 1: Soak the chickpea/Kabuli chana overnight.
Now put a knot to the cloth tightly as shown.
Step 3: Now while boiling the chickpea/kabuli chana, put this cloth in water. Also add 3/4 tbsp of salt to it.
Step 4: Let it boil till the chickpea/kabuli chana is soft. Till then make the ingredients for the gravy ready. Finely chop the onions, tomatoes. Coarsely crush the ginger and garlic.
Step 5: Once the chickpea is boiled properly and is soft, turn the flame off but do not throw the water or take out the cloth from it. Let it be in the water.
Step 6: Now heat a pan, put 3 tbsp of ghee, 3 tbsp of mustard oil, 1 black cardamom, 2 bidyagi chilly/dried red chilly, 1-2 Bay leaf, 1 tbsp cumin seeds. Saute it.
Step 7: Now, put the crushed ginger garlic to it. Saute it for a min.
Step 8: Now add the onions to it. Fry it properly. Add a pinch of turmeric powder just to add the color. Then add 1 tbsp of coriander powder, 1 tbsp of Kashmiri red chilly powder, salt to taste. Mix well and add 1/4 cup of water & cook the masala for about 2-3 min.
Step 9: Now when the onion is cooked properly with the masalas, add the chopped tomatoes.
Step 10: Saute it, cover and cook at low flame until the tomatoes are soft and mushy. Once the tomatoes gets cooked properly, add 1 tbsp of garam masala powder, 1/4 tbsp of caraway seeds, mix it properly.
Step 11: Then add half the water to it in which you boiled the chickpeas in and kept aside. Cook for 3-4 mins.
Step 12: Once it starts to boil, add the chickpea/kabuli chana to it and the rest of the water too. Give it a mix.
Step 13: Add 2-3 slit green chilly for spicy flavor, and then cover and cook properly till the water reduces little. Once the water reduces, mash few chickpeas/kabuli chana using masher for the good texture. Do not mash it completely, but only few.
Step 14: Once the chole is cooked properly with proper consistency as required, add some chopped coriander leaves and garnish, your chole is ready to be served with Bhature, kulche, parathe, etc.
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