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Amritsari Chole

Prep Time:

10 Min.

Cook Time:

40 Minutes


4 Servings



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 :

  • 250g Chole

  • 1 liter water

  • 1 tsp salt

  • 1 small bay leaf

  • 1-inch Cinnamon

  • 1 tsp cumin seed

  • 3 Cloves

  • 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:

Step 1

Soak Kabuli chana or chickpeas for atleast 12-15 hours in sufficient water.

Step 2

Drain the water, and pour soaked chole along with water to cook in pressure cooker.

Step 3

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.

Step 4

Tie the cloth and place in the cooker, cover the lid and cook for 5-6 whistles on medium flame.

Step 5

Heat oil in a pan add cumin seeds until its brown, add a tbsp of  crushed ginger garlic, add 2-3 Green chilli

Step 6

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

Step 7

Add Ginger juliennes to this gravy and mix the gravy.

Step 8

Now pour the cooked chole with water in the pan, cover the pan and cook till gravy thickens on low flame.

Step 9

Garnish it with some coriander leaves. Serve hot with roti, puri, rice.

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