Amritsari Chole is an authentic Punjabi Chole Masala recipe. The traditional recipe from Amritsar is a rich dark colour side dish served with poori or Bhatura.
We love pooris or Bhaturas with Chole for Sunday Breakfasts. Its been a tradition at home to make Poori Chana or Appam for Sundays. For many years, I have tried different recipes for the Chana, and now with my boys reaching an age where they don't want something new from their favorite side dish, I no longer change it.
Moreover, I have so many versions of Chole or Chana recipes, especially during our Thali Mega BM, I ended up cooking so many versions of chana from different states. Every version of chana was different because of some spices being added or omitted. All of them tasted so good as well.
Coming to the recipe on hand, I had made this for the Punjabi Amritsari Thali, featuring Amritsari Kulcha, Amritsari Chole along with Pudina Raita, Pyaz Imli ki Chutney as condiments, and finally the Gulab ki Kheer as the dessert!
I have previously made another version of Amritsari Kulcha, so this version was new including this recipe that I have adapted from a couple of sources I read on. I had checked out Vaishali's version and a few more sites. All were almost similar to the Amritsari Chana that I have always been making, with slight variations.
What makes this Amritsari Chole different from regular Chana Masala?
Well, you can say it's the same or different depending on how your regular Chana Masala is. Regular Chana Masala can be a simple side dish for pooris or Bhaturas using readymade Chana Masala Powder.
When I make it every other weekend, I only use Chana Masala Powder. Elaborate dinners or meals I make different versions using longer procedures like today's recipe. You can call this Restaurant Style Chole Masala or Dabba Chole as it looks rich and dark in colour just like the dabbawala chole.
To get the colour, you can use Teabags or Amla (Indian Gooseberry). Since Amla is so healthy, I always add it while boiling the chana. I make sure I remove it before serving it to the kids. Both Hubby Dear and I really enjoy having Amla in the Chana Masala.
One other important ingredient that gives this dish is using anardana or dried pomegranate seeds. I always have a bottle stocked with dried powder in my freezer. Other spices include using whole spices and spice powders.
Why am I talking so much about this Side Dish?
Well, I am going to be sharing A to Z Side Dish all of this year. We are starting this month and it is going to A, B, and C.
As I had mentioned, Blogging Marathon was on a two-month break and we missed out on having our AtoZ Series starting from Jan. Since we are skipping Mega BM this year, we will still complete the series by Nov.
A to Z Side Dishes! What is it going to be all about?
I am going to be sharing different side dishes. It will be a Side dish for Rotis / Side dish for Phulka, Side dish for Poori, Side Dish for Rice, and Side dish for Biryanis as well!
All the recipes are going to be mostly simple gravies, some elaborate gravies. I will not be featuring condiments meaning any chutneys or podis.
Side dishes are picked from all different Indian States, making sure I start with the alphabet using regional language and without English Adjectives.
Other Kabuli Chana Recipes you can try!
Step By Step Pictures to make this Punjabi Chole Masala Recipe
Ingredients used in making Amritsari Chole
Kabuli Chana: Dried White Chana or Kabuli Chana or Safed Chana is always used to make this Amritsari Chole.
Kabuli Chana requires overnight soaking or at least 6 to 7 hours. I normally rinse it at least 4 to 5 times and then soak. I never use Baking soda while pressure cooking it. It usually takes about 3 to 4 whistles to become tender.
I also frequently use the Black Chana or the Kala Chana to make side dishes. Basically, we love both Kabuli Chana and Kala Chana as it's a good form of protein.
To get the dark colour to the gravy: Many advice on adding tea bags while you boil the chana. I may have used it once. Mostly I always add amla, which is healthy and makes the gravy tangy and delicious.
Spice Powders: You can use store-bought Chana Masala or you can make it fresh spice powder before making this chole. Depending on how much time I have, I resort to either way.
This tastes great along with Amritsari Kulcha, Poori, Bhatura, etc. This can be served as a side dish along with Basmati Rice as well.
Along with Bhature, Kulcha or Poori, you can also serve other accompaniments like Sliced onions, Pickle along with Lemon wedges.
Some Kulchas/Naans you can try:
- Chole Kulcha | How to make Chole Kulche ~ Delhi Street Food
- Amritsari Kulcha ~ Punjabi Special | How to Make Amritsari Kulcha
- Onion Kulchas | How to make Onion Kulcha Step by Step Recipe
- Stuffed Paneer Kulcha | How to make Paneer Stuffed Kucha
- Aloo Anardana Kulcha | How to make Kulcha Step By Step Recipe
- Peshwari Naan | How to make Peshwari Naan
- How to make Kulchas ~ Tawa Version
- Garlic Coriander Naan | How to make Garlic and Coriander Naan
Punjabi Chole Masala Recipe features in the Punjabi Kulcha Thali
Amritsari Chole | How to make Authentic Punjabi Chole Masala Recipe
For Amritsari Chole:
- 2 cups Kabuli chana
- 1 Tea Bag
- 4 cups Water
- Salt to Taste
- 2 nos Bay Leaf / Tej Patta
- 2 nos Black Cardamom / Moti Elaichi
- 5 to 6 Cloves
For Amritsari Chole Gravy:
- 2 tbsp Cooking Oil
- 2 tbsp Ghee
- 1 cup Onions pulsed to get a coarse texture
- 1.5 cup Tomato puree
- Salt to Taste
- Spice Powders
- 2 tsp Chana Masala Powder
- 1 tsp Dry Red Chili Powder
- 1 tsp Anardana / Pomegranate Seeds powder
- 1 tsp Amchur / Dried Mango Powder
- 1/2 tsp Sugar
- 2 tbsp Kasuri Methi / Dried Fenugreek Leaves
- 2 in Ginger julienne
- 2 nos Green Chilies slit
- 2 tsp Tamarind Pulp
- 5 to 6 Onion Rings
- Coriander Leaves
- Ginger julienne
How To Cook Chickpeas / Chole / Kabuli Chana:
- Rinse Kabuli Chana at least 4 to 5 times, soak them in enough water for 8-10 hours or overnight.
- After 8-10 hours, change the water again. Take it in a pressure cooker, add salt and enough water to cover. Pressure cook for at least 4 times, to cook it tender.
- Once the pressure falls down, open the lid, simmer, and add the teabag to let the tea steep in. This gives the chole a typical dark colour. I mostly use Amla, which is not only healthy, it makes it tangy as well.
How To Make Amritsari Chole:
- Pulse the chopped onions a couple of times and keep them aside.
- Heat a nonstick pan with ghee and oil. Add the whole spices and saute well.
- Now add the onion and saute well till it turns slightly brown.
- Next, add tomato puree and along with all spice powders, slit green chilies, and salt.
- Simmer till the tomato is well cooked and oil comes out.
- Add the tamarind pulp and cooked chana. Mix everything well and bring to a boil.
- Add water as required, after that, add Kasuri methi, sliced ginger.
- Cover with lid and cook for 10 mins.
- Amritsari chole are ready. Serve hot with any flatbread of your choice.