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Recipe for Amritsari Chole ; Amritsari chole


Chickpeas ( chole)                 1 cup ( pre- soak weight)

Coriander seeds                      1 tbsp

Tea leaves                              1 tbsp

Fennel seeds ( sounf)            1/2 tbsp

Mace ( javitri)                      1 inch

Cumin seeds                         1/2tbsp

Black cardamon)                  1

Garam masala powder          1/3tbsp

Clove ( lavang)                    2 

Bay leaves                            2 

Cinnamon                            2 inch 

Onions ( chopped)               3

Baking soda                        1/5 tbsp

Tomato ( chopped)             2

Dry red chilly                      1  to 2

Ginger garlic paste              1 tbsp

 Black caradamon                1

Salt to taste

Cumin seeds                       1 tbsp

Cooking oil 

Black pepper                   10 to 12

Turmeric powder            1/2 tbsp

Red chilly powder           1 tbsp

Paprika powder                1/2 tbsp

Dry mango powder ( aamchur)    1/2 tbsp

Ghee                                                 1 tbsp

For process

Chickpeas 1 cup ( pre soaked) measurement ( soak in over night). Tea leaves 1 tbsp, mace 1 inch, black cardamon 1, clove ( lavang) 2, cinnamon 2 inch, put all the whole spices and tea leaves in a cottan cloth. Tie the edges of the cloth. Put the soaked chickpea in pressure cooker. Add 1.5 cups of water add little salt 1/2 tbsp.  1/5 tbsp of baking soda ( stir it). Put the spices cloth inside the cooker. Close the lid. Turn on the flame and put it on gas stove. Cook it for 5 whistle on medium flame. After 5 whistles, turn off the flame ( let the cooker cool down) open it carefully. Check if it is boiled properly. ( If not, you may boil it for another 2 whistles), Take out the whole spices keep it aside. 

Put a pan on gas stove( turn on the flame) dry red chilly 1 to 2, black pepper 10 to 12, coriander seeds 1 tbsp, fennel seeds 1/2 tbsp. Put the dry wholes spices in pan. Roast it for a minute turn off the flame and let it cool down a bit. Put it in a grinder jar. Grind it into powder. Homemade chole masala is ready. Turn on the flame and heat a pan add oil ( let the oil heat properly) Add 1/2 tbsp cumin seeds and 2 bay leaves, add onions chopped fry it for 4-5 minute on medium flame. ( cover the pan) Open the lid and stir it. Add 1 tbsp of ginger- garlic paste cook it for a minute add tomato chopped  2 medium size. Add little salt to look the the tomato faster cover the pan and cook it for 6-8 minutes (low flame) open the lid and stir  it. Add 1/2 tbsp of turmeric powder . Add red chilly powder 1 tbsp (adjust the spices as per your taste. mix it well. Cook it for 2 minutes on low flame. Cover the pan open the lid and stir it.

Add roasted homemade channa masala powder . Add paprika powder to enhance the color (optional) 1/2 tbsp of  paprika powder  (optional) mix it and cook it for a minutes (low flame) open the lid  and stir it add boiled chole along with stock. Mash little amount of chickpeas optional.Add salt ( remember, we have already added salt) mix it well. Add 1.25 cups of water ( you may adjust the thickness as per your choice) mix it well. Cook it for 10-12 minutes on low flame ( cover the pan).

Open the lid and stir it. Check the chickpeas ( if it is uncooked , cook it for another 3-4 minutes. Add garam masala powder 1/3 tbsp. Dry mango powder 1/3 tbsp. Dry mango powder 1/2 tbsp ( you may add chat masala powder) mix it well. Add green chilly , add 1 tbsp of ghee / butter. Turn off the flame and cover it for 2 minutes. Open the lid. Take it out in a serving plate / bowl. Garnish it with ginger, onions and green chilly. Ready to serve

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