Amritsari pindi chole

Amritsari pindi chole is a delicious recipe which comes from Punjabi cuisine. Amritsari chole, as one of the popular street food in Delhi in the form of chole-kulche or chole-bature. It is made up of spicy and full of flavored spice powders. Usually, Amritsari chole serves with bature, kulche, rice and raita or buttermilk.

AMRITSARI CHOLE

Recipe card for Amritsari pindi chole recipe:

AMRITSARI CHOLE

PREP 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

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 the gravy in another pan. 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,read more…