Amritsari Chole is an all-time favourite dish, straight from the state of Punjab. Soaked Kabuli channa is combined with an assortment of spice powders to prepare this irresistible dish. Watch and learn this north Indian delicacy by Chef Varun Inamdar and pair it with garma garam bhature. SUBSCRIBE to our Channel - Hindi: http://bit.ly/SubscribeToIFNHindi Follow Us on Social Media :- Facebook: https://www.fb.com/indiafoodnetwork Twitter: https://twitter.com/IFN ❤ Instagram: https://www.instagram.com/indiafoodnetwork/ IFN Website: http://indiafoodnetwork.in/ Love our recipes? Hit 'LIKE' and show us your support! :) Post your comments below and share our videos with your friends. Spread the love! :) Download our App - http://bit.ly/DownloadIndiaFoodNetworkApp सामग्री उबलते छोले के लिए २ कप काबुली चना पोटली मसाला: २ इंच दालचीनी ४ बड़ी इलायची २ तेज पत्ता १ इंच अदरक १ आमला ४ चम्मच चाय पत्तियां १/४ चम्मच बेकिंग सोडा १ छोटा चम्मच काला नमक ग्रेवी के लिए: २ बड़ा चम्मच घी १ कप कटा हुआ प्याज १/२ कप कटा हुआ टमाटर ४-५ हरी मिर्च छोले मसाला २ चम्मच जीरा १ चम्मच अदरक पाउडर २ चम्मच धनिया के बीज २ चम्मच सौंफ़ १ चम्मच आमचूर पाउडर १ छोटा चम्मच अनारदाना ४ लाल मिर्च २ चम्मच गरम मसाला गार्निशिंग के लिए अदरक जुलिएन गार्निशिंग के लिए धनिया पत्ते For boiling chole 2 cups Kabuli chana soaked overnight in water Potli masala: 2-inch cinnamon 4 nos black cardamom 2 nos tej patta 1-inch ginger crushed 1 no. Amla 4 tsp tea leaves ¼ teaspoon baking soda 1 tsp black salt For gravy: 2 tbsp ghee 1 cup onion chopped 1/2 cup tomato chopped 4-5 green chillies, slit Chole masala 2 tsp cumin 1 tsp ginger powder 2 tsp coriander seeds 2 tsp fennel 1 tsp amchur powder 1 tsp anardana 4 nos red chillies 2 tsp garam masala ginger julienne for garnishing coriander leaves for garnishing Method of preparation - Soak the chickpeas overnight or 8-10 hours - Drain the soaked chickpeas and rinse well. - Transfer it to the pressure cooker, add water, salt and potli masalas - Close the lid and pressure cook till 5 - 6 whistles or till the chickpeas are completely cooked - Strain the chickpeas and reserve the stock along with the spices. - Heat ghee in a large pan, add chopped onion, cumin seeds, and bay leaves. Stir it well until it turns translucent - Add ginger, red and slit green chilies. Combine it with tomato, salt, and powdered spices. - Transfer the boiled chickpeas to the masala mixture. Add water and mix it well - Keep the whole mixture on fire and simmer till the curry thickens - Garnish it with coriander leaves and juvenile ginger - Serve it with garama garama bhature