Amritsari chole is a delicious recipe which comes from Punjabi
cuisine. Each city in Punjab has varied preference like people in Amritsar are particularly fond of Amritsari chole kulche, stuffed parathas along with Lassi. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of the food. It is made up of spicy and full of flavored spice powders. The spice content ranges from minimal to pleasant to high. Punjabi food is world famous and enjoyed by people of all communities.
AMRITSARI PINDI CHOLE  |
Difference between Amritsari chole and Pindi Chole
Amritsari chole recipe is an authentic Punjabi chole masala recipe which comes from Punjabi cuisine, India. Each city in Punjab has varied preference like people in Amritsar are particularly fond of Amritsari chole kulche, stuffed parathas along with Lassi. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of the food. It is made up of spicy and full of flavored spice powders.
Pindi Chole/ chana recipe originated from Rawalpindi, Punjab, Pakistan. That’s why Pindi chana is the name behind this recipe. In this recipe, there is no use of onions and tomatoes. Onions are served as in raw form. Dry mango powder and dry pomegranate seeds powder is added to the chana for sourness.The chana is brown in colour by using tea bags/ make a tight not of tea leaves in cotton cloth or use of amla.
Precautions while preparing amritsari chole recipe -
- While boiling the chole/chickpeas, if you add some baking soda, it makes the chole melt in the mouth when they get cooked. If possible use a pressure cooker for cooking the chole/chickpeas, as in a pan they take a longer time.
- You can make a big batch of Amritsari chole masala but remember saute all the spices on low flame. It is made up of spicy and full of flavored spice powders.
- Don't overcooked the spices otherwise they get burned. The taste of Amritsari chole becomes little bit bitter.
Amritsari chole serves with bature, kulche, rice and raita or buttermilk.
If you love chole then you would like to check a few more chickpea recipes from the blog like:
 AMRITSARICHOLEPREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
CUSINE: PUNJABI
AUTHOR: SWATI RASOI
SERVES: 4
INGREDIANTS
For
cooking chole
2 cups dried chickpeas ,soaked overnight or 6-8 hours
1 bay leaf
2 inch cinnamon stick
4 to 5 black cardamom (badi elaichi)
3 cups water
2 black tea bags or tea tightly in cotton cloth or 2 teaspoon tea leaves
¼ teaspoon baking soda, optional
Salt ,to taste
For amritsari chole gravy
3-4 tablespoon oil
1 pinch asafoetida
1 teaspoon cumin seeds
2 green chillies -slit
1 inch ginger ,chopped
2 medium sized onions ,finely chopped
4 tomatoes ,pureed or finely chopped
2 teaspoon dry mango powder
2 teaspoon coriander powder
1 teaspoon red chilli powder
3 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon chole masala
For garnish
few fresh
coriander leaves
½ inch ginger ,julienned
INSTRUCTIONS:
For
cooking chole
For amritsari chole gravy
Tadka preparation
|
How to make Amritsari chole with step by step photo
For
cooking chole
1. Firstly
soak the dried chickpeas overnight in water or for 8-9 hours.
2. In
a pressure cooker, add the drained chickpeas, 6 cups of water, cinnamon stick,
bayleaf, green cardamon, tea bags, baking soda and salt. Pressure cook the chickpeas
for 4-5 whistles.
3. If you don't have tea bags and then do in this way. Boil 1 cup of water and add 2 teaspoon of tea leaves in it. Boil for a minute. Switch off the flame and strain the tea leaves from the water and keep aside. Add strained water to the cooker.
4. Pressure
cook until chana are softened.
5. Remove
from heat and open the pressure cooker only when all the steam has escaped on
its own. Strain the chickpeas and Discard the bayleaf, cinnamon stick, green cardamon and tea
bags.
6. While
the chickpeas are cooking, start making. Grind green chili, ginger and tomatoes and make a
smooth paste and keep it aside.
7. Similarly, grind
1 onion into smooth paste and keep it aside.
For amritsari chole gravy
1. In a
large pan or a large kadai, heat oil. add the add asafoetida and cumin seeds.
2. When
the seeds start to sputter, add onion paste. Fry till golden brown.
3. Add chopped ginger and fry for a minute.
4. Add
the tomato paste and salt and saute the tomatoes till they become
soft and mushy.
5. Now, add red chilli powder, turmeric powder, coriander powder, dry mango powder and chole masala. Mix well and cook for 5 minutes.
6. Add the cooked chickpeas along with the water they are cooked in to the gravy and simmer on low for 15 minutes till the gravy is thick.
7. If the stock is less you can add some water.Cook for 10-12 minutes on medium heat.
8. When the amritsari chole gravy thickens, add roasted kasuri methi to the gravy.
Tadka preparation
4. Pressure cook until chana are softened.
7. Similarly, grind 1 onion into smooth paste and keep it aside.
For amritsari chole gravy
5. Now, add red chilli powder, turmeric powder, coriander powder, dry mango powder and chole masala. Mix well and cook for 5 minutes.
6. Add the cooked chickpeas along with the water they are cooked in to the gravy and simmer on low for 15 minutes till the gravy is thick.
7. If the stock is less you can add some water.Cook for 10-12 minutes on medium heat.
8. When the amritsari chole gravy thickens, add roasted kasuri methi to the gravy.
Tadka preparation
1. Heat up a pan and add oil.
2. Add chopped ginger and slit green chilli.
3. Now, add roasted jeera powder and red chilli powder and mix well.
4. Now, add takda to the topping of amritsari chole and serve with bhature, kulcha, pooris or basmati rice.
1. Heat up a pan and add oil.
2. Add chopped ginger and slit green chilli.
3. Now, add roasted jeera powder and red chilli powder and mix well.
4. Now, add takda to the topping of amritsari chole and serve with bhature, kulcha, pooris or basmati rice.
No comments:
Post a Comment