Tuesday, August 5, 2014

Amristari Chole : My first attempt

Chole is a staple punjabi / north indian dish that can be relished with pooris, rotis, rice etc. One variety is made out of kabuli channa / konda kadala / chickpeas (white). Different state gives this dish its own flavor and one such commonly available is "Amristari Chole".


  • White Channa (Chickpeas) : 1 cup (Soaked over night)
  • Tea Bag                             : 1 (optional - for this attempt I didn't use it)
  • Black Salt                          : 1/2 tspn
  • Salt                                    : 1/2 tspn 
  • Big Cardamom (badi ilaichi) : 2-4 (Optional)
       For Dry Masala
  • Jeera                            : 1 tspn
  • Black Pepper               : 1 tspn
  • Coriander Seeds          : 1 tspn
  • Clove                          : 4-6 pieces
  • Cinnamon                    : 1 piece
  • Anardana                     : 2 tspn
  • Garam Masala             : 1/2 - 1 tspn
        Other Ingredients:
  • Green Chillies : 3-4 Chopped
  • Ginger            : 1 piece chopped
  • Onion             : 1 big finely chopped
  • Tomatoes       : 3-4 small chopped
  • Red Chillie powder: 1-1.5 tspn (per your taste)
  • Coriander powder: 2 tspn
  • Bay Leaves     : 1-2 small
  • Ghee               :1-2 tbspn
  • Coriander        : Finely chopped to garnish
  • Oil                   : 2 tbspn (To Cook)
  • Aamchur (Mango Powder) : 1 tspn
  • Lemon             : 1 medium (for juice)
  • Soak Chickpeas overnight. Remove water and pressure cook the chickpeas along with tea bag (optional), black & white salt. Ensure that the chickpeas are not overcooked but well boiled
  • If you use tea bags, remove it after boiling the chickpeas. Strain the water and keep it aside.
  • In a kadai, dry roast all masala mentioned under "Ingredients -> Dry Masala". Roast it till it becomes dark such that it gives a darker shade to the cooked channa. Make a nice powder of this
  • In a kadai (or same pressure pan), add oil. As soon as it heats, add bay leaves. Then add chilly, ginger, onion and fry till golden brown
  • To this add garam masala and tomatoes. Cook for 2 mts till it mixes well with all masala
  • To this add the grounded masala powder. 
  • To this add aamchur, salt, coriander powder, chillie powder and enough water to cook the chickpeas (you can add water as rqd. Some prepare this as semi-gravy while some make it solid)
  • Mash some chickpeas to make it a bit thicker
  • Allow this to cook for 5-7 mts in medium flame
  • Add some ghee and then garnish with coriander leaves
  • Remove from fire and add lemon juice before serving

Serve it with rotis, pooris, white rice etc. Btw, I forgot to mention a key point. My Little princess who otherwise is a bit finicky with her food loved this. She in fact requested it to be saved for her dinner as well:))

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