AMRITSARI CHOLE
INGREDIENTs
Chickpea 1-1/2 cup
teaspoons instant tea powder or 3
tea bags
2
pieces black cardamom pods (Moti
Ilaichi)
4 -6
salt (half black salt, half white salt,
remember in this recipe whenever
you use salt, make sure you use )
Dry Masala
cloves 6
teaspoon cinnamon ⁄ 1 4
teaspoon black pepper 1
teaspoon jeera powder ⁄ 1 2
teaspoon saboot dhania patta
(whole coriander seeds)
1
teaspoons pomegranate seeds
(Anardana)
2
Other Masala
green chili, finely chopped 1 -2
tomatoes, finely chopped 2 -3
ginger , finely chopped
teaspoons coriander, finely chopped 2 -3
onion, finely chopped (set aside
1/2)
1
teaspoon mango powder (amchur) ⁄ 1 2
tablespoon garam masala 1
red chile
teaspoons dried coriander 2
tablespoons any cooking oil 2
bay leaves (set aside) 2
teaspoon cumin seed (set aside) ⁄ 1 2
DIRECTIONS
Powder of Dry Masala : In a pan,
roast all dry masala (Clove,
cinnamon powder, Black Pepper, tsp
Jeera, Whole coriander seeds,
Anardana (Pomegranate seeds).
Chole : In a big bowl, add water,
Chole and Soak over night.
Next morning in that same water
drop a pouch of tea leaves or tea
bags, salt mixture, cloves and black
cardamom (moti elaichi) and boil till
it becomes soft. UNITS US
INGREDIENTS
cup chickpeas (‘Safed’ or white
chole or Chole)
1
teaspoons instant tea powder or 3
tea bags
2
pieces black cardamom pods (Moti
Ilaichi)
4 -6
salt (half black salt, half white salt,
remember in this recipe whenever
you use salt, make sure you use )
Dry Masala
cloves 6
teaspoon cinnamon ⁄ 1 4
teaspoon black pepper 1
teaspoon jeera powder ⁄ 1 2
teaspoon saboot dhania patta
(whole coriander seeds)
1
teaspoons pomegranate seeds
(Anardana)
2
Other Masala
green chili, finely chopped 1 -2
tomatoes, finely chopped 2 -3
ginger , finely chopped
teaspoons coriander, finely chopped 2 -3
onion, finely chopped (set aside
1/2)
1
teaspoon mango powder (aamchur) ⁄ 1 2
tablespoon garam masala 1
red chile
teaspoons dried coriander 2
tablespoons any cooking oil 2
bay leaves (set aside) 2
teaspoon cumin seed (set aside) ⁄ 1 2
DIRECTIONS
Powder of Dry Masala : In a pan,
roast all dry masala (Clove,
cinnamon powder, Black Pepper, tsp
Jeera, Whole corriander seeds,
Anardana (Pomegranate seeds).
Chole: In a big bowl, add water,
Chole and Soak over night.
Next morning in that same water
drop a pouch of tea leaves or tea
bags, salt mixture, cloves and black
cardamom (moti elaichi) and boil till
it becomes soft.
If your cooker is from India you can
let it go until 15 whistles. If u
bought it from USA, then after one
whistle lower the heat and cook it
for about 35 minutes and check after
that if its done.
When cooked discard the tea leaves
pouch and water if you have plenty
of that. Keep one small cup of this
water which we can call chole stock.
In a big pan put boiled chole and
add dry masala rough powder and
“other masale” except onions, bay
leaves, & cumin seeds. Mix it well.
In a separate pan heat oil and add
cumin seeds, bay leaves, and onions
and fry it till golden brown now add
chole and chole stock and cook for
10 minutes. While cooking mash
some of chole with masher to mix all
the masale well.
When cooked discard the tea leaves
pouch and water if you have plenty
of that. Keep one small cup of this
water which we can call chole stock.
In a big pan put boiled chole and
add dry masala rough powder and
“other masale” except onions, bay
leaves, & cumin seeds. Mix it well.
In a separate pan heat oil and add
cumin seeds, bay leaves, and onions
and fry it till golden brown now add
chole and chole stock and cook for
10 minutes. While cooking mash
some of chole with masher to mix all
the masale well.