Amritsari Chole Recipe : chole is liked the most in every household. If you are also fond of eating chole, then in this article today, we have brought a wonderful recipe for Amrit Shri chole, which is eaten with puri rice and anyone else. In this article today, we have brought such a special recipe for chole for you that will touch your heart. Often chole is made at parties and birthday functions at home and is also liked. So in this article today, we have brought a very easy recipe for Amritsari chole for you, which you can make very easily. So quickly see the easy method of making Amritsari chole. Ingredients
Ingredients for Amritsari Chole:
- White gram—1 cup (soaked overnight)
- Baking soda—1/4 tsp (while boiling)
- Tea leaves—1 tbsp (making a bundle)
- Bay leaves—2
- Cinnamon—1 piece
- Big cardamom – 2
- Cloves – 4
- Onions—2 (finely chopped)
- Tomatoes—2 (make a paste)
- Ginger-garlic paste—1 tbsp
- Coriander powder—1 tsp
- Red chili powder—1 tsp
- Dry mango powder – 1/2 tsp
- Garam masala—1/2 tsp
- Chana masala – 1 tbsp
- Salt—according to taste
- Oil—2-3 tbsp
- Coriander leaves—for garnishing
Amritsari Chole Banane Ki Vidhi :
Put the chickpeas soaked overnight in a pressure cooker along with 3 cups of water, baking soda, a tea leaves bundle, bay leaves, cinnamon, big cardamom, and cloves. Boil till 4-5 whistles. Then remove the tea leaves bundle.
Heat oil in a pan. Add onion and fry till golden brown.
Now add ginger-garlic paste and cook for a few minutes. Then add tomato paste and fry till the oil starts separating. Now add coriander powder, red chili powder, chana masala, garam masala, dried mango powder, and salt. Fry the spices for 2-3 minutes. Now add boiled chickpeas (along with some water) to the spices and mix well. Cook on low flame for 10–15 minutes.
If needed, mash the chickpeas a little so that the gravy thickens. Finally, garnish with green coriander. Serve Amritsari Chole with hot Bhatura, Tandoori Kulcha, or Jeera Rice. The tea leaves bundle gives a dark color to the chole; do add it. Dried mango powder and pomegranate powder make the taste special. Frying the spices well is important for taste.
