India’s love affair with chole or chane should not be underestimated in any measure. The number of preparation we have with chole is proof that we are not getting over this legume soon. Amritsari chole is a special kind of fiery delicacy made with boiled chole (white chickpea) tossed in a pool of rustic spices. What also distinguishes Amritsari chole from other similar preparations is its characteristic hue. The dish typically has a semi- dry consistency and is more reddish/brown in colour. It is popularly paired with kulcha or naan.
(Also Read: 11 Most Cooked North Indian Recipes | Popular North Indian Recipes)
From stuffed kulchas to spicy fried-fish preparations, Amritsar has no dearth of flavourful offerings. The Amritsari chole too has a loyal fan-base of its own. With the help of this recipe video you can make it in the comfort of your house. And if you think you cannot fathom so much heat, you can monitor it as per your liking. Chickpea happens to be an excellent source of protein and fibre. While protein helps muscle growth, fibre is good for digestion and health. Both of them play a crucial role in weight-management; however, you must ensure you practice portion control. This special recipe will take your everyday spread a notch up in terms of taste and flavour. We are sure it will leave you craving for more. Make sure you serve it piping hot. You can also serve it with the side of pickles and onions. Try this recipe at home and let us know how you liked it in the comments section below!
Watch: How To Make Restaurant-Style Amritsari Chole At Home:
(Also Read: Kesar da Dhaba, Serving The Best Punjabi Vegetarian Dishes Since 1916)
Recipe Of Amritsari Chole
• 2 cups boiled black chickpeas
• 1-2 dry red chilli
• 1 cup chopped garlic
• 2-3 slit green chillies
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 1 tbsp oil
• 1 tsp Chilli oil
• Salt to taste
• Coriander for garnishing
1. In a pan, pour oil and heat it.
2. Add a couple dry red chilies and finely chopped garlic and green chilies into it and mix well.
3. Add the specific powdered spices into the pan and sauté for a while.
4. Add the boiled chickpeas and pour some water onto it.
5. Mix for a while.
6. Sprinkle some fresh coriander and cook for 10-15 minutes.
7. Take it out in a bowl.
8. Garnish with a dry red chili and fresh coriander with some red chilli oil over it.
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.