Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Amritsari Chole with Bhature

Traditional 38. Amritsari Chole with Bhature recipe

🧺 Ingredients

• 1 cup dried white chickpeas, soaked overnight
• 3 cups water
• 3 tbsp oil
• 1 large onion (150g), chopped finely
• 2 tbsp ginger, finely chopped
• 6-8 garlic cloves, minced
• 200g tomatoes (2 medium), finely chopped
• 1-2 green chillies, slit
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1½ tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp amchur (dry mango powder)
• Salt to taste
• Coriander leaves for garnish

👩‍🍳 How to make Amritsari Chole with Bhature

1. Pressure cook (10-12 whistles, high heat): Drain soaked chickpeas, add 3 cups water, pressure cook 10-12 whistles until very soft.
2. Blend paste (2 mins, room temp): Blend onion, ginger, garlic, tomatoes into fine paste.
3. Heat oil (1 min, medium heat): Add cumin seeds, allow to splutter.
4. Sauté paste (10 mins, medium heat): Add ground paste, sauté 10 minutes until oil separates from sides and mixture darkens.
5. Add dry spices (1 min, medium heat): Mix in turmeric, chilli powder, coriander, cook 1 minute.
6. Add chickpeas (1 min, medium heat): Add cooked chickpeas, stir well.
7. Add water (1 min, medium heat): Add 1 cup water, salt.
8. Simmer (12-15 mins, low-medium heat): Simmer until gravy thickens to semi-thick consistency (not watery).
9. Finish (1 min, low heat): Mash some chickpeas to thicken, add garam masala, amchur, green chilli.
10. Garnish (1 min, room temp): Top with coriander leaves.

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