Amritsari Chole Servings - 2 - 3 INGREDIENTS Chickpeas - 200 grams Water - 2 litres, divided Tea bag - 1 Oil - 2 tablespoons Butter - 1 tablespoon Star anise - 1 Bay leaf - 1 Cloves - 5 pods Cinnamon stik - 1 inch Fenugreek seeds - 1/4 teaspoon Onions - 70 grams Ginger - 1 teaspoon Garlic - 1 teaspoon Green chili paste - 1 teaspoon Tomato puree - 100 grams Asafoetida - 1/4 teaspoon Turmeric - 1/2 teaspoon Coriander powder - 2 teaspoons Cumin powder - 1/2 teaspoon Paprika - 1/2 teaspoon Chana masala powder - 2 teaspoons Black cardamom - 1 pod Salt - 1 teaspoon Chaat masala - 1/2 teaspoon PREPARATION 1. Soak 200 grams chickpeas in 1 litre water for overnight. 2. Heat 1 litre water in a pot, add the soaked 200 grams chickpeas, 1 tea bag in it. 3. Cover it with lid and cook till you hear 4 whistles. 4. Drain and keep aside. 5. Heat 2 tablespoons oil and 1 tablespoons butter in a heavy skillet. 6. Add 1 star anise, 1 bay leaf, 5 pods cloves, 1 inch cinnamon stick, 1/4 teaspoon fenugreek seeds and stir well. 7. Then, add 70 grams onions and fry till translucent. 8. Now, add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 - 3 minutes. 9. Add 1 teaspoon green chili paste and mix it well. 10. Add 100 grams tomato puree and mix it well. Cook for 3 - 5 minutes. 11. Now, add 1/4 teaspoon asafoetida and stir well. 12. Add 1/2 teaspoon turmeric and stir again. 13. Then, add 2 teaspoons coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon paprika, 2 teaspoons chana masala powder and mix it well. 14. Now, add the boiled chickpeas in it and mix it well. Cook for 5 - 7 minutes. 15. Add 1 pod black cardamom, 1 teaspoon salt, 1/2 teaspoon chaat masala and mix well. Bring it to a boil. 16. Garnish with onion slices and coriander. 17. Serve hot with naan or puri.
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