About the Recipe
An authentic and traditional dish from the city of Amritsar, it is one of the most popular popular side dishes across the sub-continent. Commonly served with naan and rotis, this is one of the main ingredients of samosa chaat, another popular street food dish.
For Prepration :
1 liter water
1 tsp salt
1 small bay leaf
1 tsp cumin seed
3 Green cardamom
1 1/2 tsp tea leaves
Small cotton cloth
3-4 tsp oil
1 tsp Cumin seeds
3 medium Onion chopped
1 tbsp ginger garlic crushed
2-3 Green chilli
4 tomatoes pureed
3 tsp SPICEBAY® Amritsari chole masala
1 tsp SPICEBAY® Coriander powder
2 tsp SPICEBAY® Baydagi Chilli powder
1/2 tsp SPICEBAY® Turmeric powder
Salt to taste
5-6 Ginger julliennes
3 tbsp coriander leaves
Preparation for Chole:
Soak Kabuli chana or chickpeas for atleast 12-15 hours in sufficient water.
Drain the water, and pour soaked chole along with water to cook in pressure cooker.
Add salt, to get the black colour chole in a cotton cloth add 1 small bay leaf, 3 green cardamom, 3 cloves, 1 inch cinnamon, 1 1/2 tbsp tea leaves, if you don’t want black colour chole you can skip adding tea leave.
Tie the cloth and place in the cooker, cover the lid and cook for 5-6 whistles on medium flame.
Heat oil in a pan add cumin seeds until its brown, add a tbsp of crushed ginger garlic, add 2-3 Green chilli
Add chopped onions until its golden brown, next pour tomato puree in it add little salt and cook until gravy thickens & 2 tsp SPICEBAY® Amritsari chole masala. Mix all the spices and cook this chole masala gravy for 4-5 mins
Add Ginger juliennes to this gravy and mix the gravy.
Now pour the cooked chole with water in the pan, cover the pan and cook till gravy thickens on low flame.
Garnish it with some coriander leaves. Serve hot with roti, puri, rice.