Amritsari Chole

Amritsari Chole has been my go-to dish to have with freshly made soft kulchas. This delicious chole curry has a good mix of traditional Indian spices and flavors that make it an apt curry to serve with your choice of Indian bread. So what are you waiting for? Here is how to make it in a traditional way.

I feel that giving your usual everyday food is so important, as we tend to get bored with simple food and crave for that spice in our everyday meals.

And therefore, during weekdays, once a week I make something spicy and masaledar to break the monotony of super healthy food at home. 

But then I also make sure that I use an ingredient that is rich in nutrients and what can be better than white chickpeas?

White Chickpeas or Kabuli Chana or Chole are extremely high in protein and therefore really good to include in our everyday meals.

It is a great source of protein, especially for vegetarians. 

And therefore I keep experimenting with Kabuli Chana Curries and serve it with delicious Indian bread.

Last weekend, I made this Amritsari Chole and served it with fresh homemade soft kulchas and it was definitely a hit. 

I knew it turned out delicious as soon as my son demanded for a second serving of these delectable Chole.

I was a happy mom that day!

If you want more Chickpeas recipes, here are some more varieties that you can make using this high protein ingredient – Punjabi Chole, Achari Chole, Palak Chole. 

Masaledar, spicy, and slightly darker in color, This Amritsari Chole can also be prepared for your weekend meals, house parties, birthday parties, or even festive meals.

So, without wasting any time, get all the ingredients ready and make Amritsari Chole at home.

Here is the recipe of Amritsari Chole. 

About the recipe

Amritsari Chole is a traditional recipe from Amritsar that is made using freshly ground chole masala.

A freshly ground masala in the curry always makes it better and delicious.

The base of the curry has tomato and onions which are flavored with the freshly ground masala and other everyday spices.

Well, if you are wondering how did I get the dark color in the curry, then here is the answer to your dilemma.

This curry has a slightly darker hue due to tea bags that are used while boiling the chole.

Traditionally, dry Amla was used to give the typical black color to the chole but now with not so easy availability, tea bags can be used.

So, I would suggest you give your usual Chole recipe a break and try this Amritsari Chole.

You won’t be disappointed!

What to use if Chickpeas are not available?

This popular North Indian curry is the perfect way to include chickpeas in your diet.

If you live outside India and dry chickpea isn’t available, you could also make this recipe with canned chana or chickpeas.

The Chana soaks up the flavors of the dish really well, so at the end of it, you’ll be treated to a fabulous broth with the fresh flavors from the spices used.

Can we use Black Chickpeas instead of White Chickpeas?

Yes, you can follow the same recipe and make it with black chickpeas as well, but it will not be called a traditional Amritsari Chole. 

Benefits of eating Chickpeas:

– Chickpeas or Garbanzo beans have a nutty taste and texture. And they are packed with a plethora of vitamins, minerals and fiber.
– The amount of protein in chickpeas is quite good and hence it is a great protein supplement for vegetarians.
– Also, if you are vegan then chickpeas should be consumed because it contains plant-based protein. Win-win, right?
– Furthermore, it also keeps your blood sugar levels under control.
– Being full of fibre, Chickpea help in smoother digestion.
– It shield you against chronic ailments like cancer, diabetes and even heart disease.

How to make it?

The chole has to be soaked in advance to make this recipe. So factor out that time when you decide to try this delicious Amritsari Chole Recipe.

Once the chole has soaked for a few hours, it’s drained and cooked with water, tea bags and salt until it has softened.

It is then removed from the heat and kept aside.

The chana masala which is a mix of many different spices is then dry roasted until it gives out a tantalizing aroma and is slightly browned.

The masala is removed from the pan and allowed to cool.

Once done, all the spices are ground to a fine powder.

Some mustard oil is heated in a pan and once the oil is hot, chopped onions are added in and fried till golden brown.

To this, chopped ginger, tomato, and green chilli are added in and cooked for a few minutes.

Then the cooked chole is added in with the water in which it was boiled.

It’s important to mash the chole slightly with a ladle to give it a great texture.

Check the consistency and add more salt and water if required.

The chana mix is allowed to cook for a few minutes and to this, tamarind paste is added and mixed well.

Finally, it’s garnished with fresh coriander and ginger juliennes.

Amritsari Chole Masala Powder?

Amritsari Chole Masala Powder is a blend of roasted spices which gives a very typical flavor to this chole recipe.

You can make a big batch of this chole masala powder and keep using it as and when required.

Make sure to roast the spices on low heat so that they are nicely roasted and not burned.

For one batch of Chole Masala, you will need

• 1 and ½ tablespoon Coriander Seeds
• ½ tablespoon Cumin Seeds
• 1 tablespoon Anardana (Dry Pomegranate Seeds)
• ¼ teaspoon Fenugreek Seeds
• 5-6 Dry Red Chillies
• 4-5 Cloves
• 5-6 Black peppercorn
• 1 Black Cardamom
• ½ inch Cinnamon

Roast these well until browned and fragrant and then make into a coarse powder.

You can double or triple the amount as needed.

Serving Suggestions

This dish can be served with Kulcha, Bhatura, Naan, Paratha, Poori, or Phulka.

Jeera rice or plain steamed rice also pairs well with this. I sometimes also relish leftover cholas along with bread or use it to make Biryani or Pulavs. 

Make sure to serve some vinegar onion and green chillies along.

Step by Step Recipe

Wash the Kabuli Chana and soak in 3-4 cups of water for 6-8 hours.

Drain the water and add the chana in a pressure cooker along with 4 cups of water, tea bags and 2 teaspoon salt.

Pressure cook until chana are softened. Remove the pressure from heat and keep aside.

Dry roast the ingredients for Chole masala until they are slightly browned and fragrant. 

Remove the pan from heat and let the ingredients cool.

Grind the spices to make a fine powder.

Heat mustard oil in a pan.

Once the oil is hot, add onion and fry until golden brown.

Add ginger, tomato and green chilli and cook for 3-4 minutes.

Now add the chole masala, turmeric powder, and red chilli powder and cook for 2-3 minutes.

Add cooked chana along with the water in which it was boiled. Mash a few chana using the back of a ladle. Adjust the salt and water. Cook for 10-12 minutes on medium heat.

Add tamarind paste and mix well. Cook for another 5-6 minutes. Garnish with fresh coriander and ginger juliennes.

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