AMRITSARI CHOLE

Amritsari Chole

Amritsari Chole Bhature is a famous North Indian dish featuring spicy, flavorful chickpeas served with fluffy bhature. This homemade version recreates the delicious taste inspired by Bikanerwala, complete with traditional green chilli pickle.

Ingredients

• 1½ cups chickpeas (chole) or 250 g, soaked overnight (or at least 6 hours)

• 1–2 black cardamoms
• 2–3 green cardamoms
• 1–2 bay leaves
• 1-inch cinnamon stick
• 3–4 cloves
• 4–5 black peppercorns
• 2 tbsp tea powder or 2 tea bags
• Salt to taste
• Pinch of baking soda

Instructions

1. Drain the soaked chickpeas and rinse with fresh water.
2. Add the chickpeas to a pressure cooker.
3. Add all the whole spices, tea, salt, and baking soda.
4. You may tie the spices in a muslin cloth (potli) before adding them.
5. Brew the tea separately and use the tea liquid for cooking the chickpeas if preferred.

1. Pressure cook with enough water for 3–4 whistles until the chickpeas are soft.
2. Drain the chickpeas, discard the whole spices, and reserve both the chickpeas and cooking liquid separately.

Masala Ingredients

• 1 tbsp coriander powder
• 1 tbsp red chilli powder
• 1 tbsp cumin powder
• 1–2 tbsp anardana (pomegranate seed powder) or amchur powder
• 1 tbsp garam masala
• 1 tsp kasuri methi
• 1 bay leaf
• 1 tsp tamarind paste
• Salt to taste
• 2 medium onions, grated
• 2–3 tomatoes, grated
• 1 tbsp ginger-garlic paste
• 3–4 tbsp oil

Preparing the Masala

1. Heat oil in a pan or kadhai.
2. Add the bay leaf.
3. Add ginger-garlic paste and sauté for 1–2 minutes.
4. Add grated onions and cook until golden brown.
5. Add all the powdered spices and sauté for about a minute. Add a little water if required.
6. Add the grated tomatoes.

1. Cook until the masala releases oil (about 6–7 minutes).
2. Add the boiled chickpeas.
3. Add tamarind paste.
4. Cook for another 3–4 minutes until the masala coats the chickpeas.

1. Add the reserved chickpea cooking liquid.
2. Adjust the consistency with hot water if required.

1. Simmer until the gravy reaches the desired thickness and oil appears on the surface.
2. Lightly mash a few chickpeas to naturally thicken the gravy.
3. Add garam masala and adjust seasoning.

Tadka (Tempering)

• 1 tbsp ghee
• 1–2 green chillies
• Julienned ginger
• Chopped coriander leaves

1. Heat the ghee.
2. Add green chillies and julienned ginger.
3. Pour the tempering over the prepared chole.
4. Garnish with chopped coriander leaves.

Serve hot with freshly prepared Bhature.

Note

To recreate the Bikanerwala-style recipe, add a few pieces of fried paneer to the prepared chole. Vegans may skip this step.