Amritsari khatte chole recipe / punjabi chole recipe / amritsari chole step by step images / punjabi chole recipe video
As the name suggests my today’s recipe is a north Indian
dish right from Amritsar .
The authentic amritsari chole recipe which is a very popular street food of amritsar having the tangy
flavor of tamarind and most importantly is cooked without oil. Yes, you read it
right, it’s a zero oil recipe. Very light and full of flavors.
I have learnt this recipe from my mother in law. As she is
born and raised in Amritsar ,
she is a master in every bit of amritsari food recipes.
Firstly the chickpeas also known as kabuli chana are soaked
overnight in sufficient water.
Then are boiled and later flavored with some typical north
Indian spices.
Also have a look at the other north Indian recipes on my
website stuffed
capsicum Punjabi style, Punjabi
suran masala, Punjabi
dum aloo restaurant style, stuffed
brinjal,
Ingredients:
1 cup Chickpeas
3 ½ cups Water
1 Onion (finely chopped)
1 inch Ginger (sliced)
¼ cup Tamarind pulp
2 Green Chillies (cut into half)
1 tsp Red Chilli powder
1 tsp Garam Masala powder
1 tbsp Kasuri Methi
1 tsp Cumin seeds (dry roasted and crushed)
1 tbsp Coriander (chopped)
Salt
Method:
Firstly take 1 cup of chickpeas wash them and soak them in
enough water overnight. Add enough water
as the chickpeas would increase in size after being soaked.
Take tamarind as per your taste and soak it in ¼ th cup of
water. By the time the chickpeas would be cooked the tamarind would also be
soaked.
Take a cooker, turn on the heat and add the soaked chickpeas
in to it followed by 3 ½ cups water, 1 inch ginger sliced and salt as per your
taste. Mix well.
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| add chickpeas, ginger, salt |
Bring it to boil.
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| boil |
Then close the lid of the cooker and let it pressure cook
for 20 minutes on low heat.
In the meanwhile dry roast cumin seeds and crush them. I
always use freshly roasted cumin seeds as they add immense flavor to the dish.
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| pressure cook for 20 min |
Also, by this time the tamarind would be ready for making
pulp. Just mash it with your hands and the tamarind would release all its pulp.
Let the pressure release by itself and then open the cooker.
The chickpeas would be cooked by now.
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| open the cooker |
Next step is to add the tamarind pulp and green chillies.
Let it simmer for about 5 minutes so that the tamarind pulp gets completely
incorporated with the chickpeas.
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| add tamarind pulp and green chillies |
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| simmer 5 min |
After 5 minutes add in 1 tsp red chilli powder, 1 tsp garam
masala powder, 1 tbsp Kasuri methi, 1 onion chopped and mix well.
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| add red chilli pwd, garam masala pwd, kasuri methi, onion |
Now put in the freshly roasted and crushed cumin seeds and
chopped coriander leaves. Give it a final mix.
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| add cumin, coriander and mix |
The amritsari khatte chole are ready.
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| Amritsari Khatte Chole are ready |
Serve them hot with puris, kulcha, naan, roti or even plain
steamed rice.
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| Amritsari Khatte Chole |
Tips:
Use freshly dry roasted and crushed cumin seeds.
Add tamarind pulp as per your taste and requirement.
Do try this food-a-licious amritsari khatte chole and let us
know your experience via comments
