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Chole Recipe Panjabi Style | Amritsari Chole Recipe

Introduction- There's one such dish in which Punjabis have done Monopoly!Actually there are many dishes.But, this is one dish which is d...

There's one such dish in which Punjabis have done Monopoly!Actually there are many dishes.But, this is one dish which is definite Punjabi Monopoly.Yeah!And that is, Chole.That means, Punjabi Chole, Amritsari Chole, Pindi Chole.Which ever it is,The Monopoly is of Punjabis.Rolling.. And.. Action!Chana (chickpeas) is the life of Punjabis.

A Story About Chole-
The sad truth is that even chana (chickpeas) is not Indian.Because,or iginally it is said, in Mesopotamia or somewhere in the Arabian dessert was where chana (chickpeas) originally originated.Even today,7500 years old remains of chickpeas are found in Middle East not in India.
But, chickpeas came to India in such a way that today 64% production of the chickpeas in the world is done in India.64% of the world chickpeas are produced in India which is 7.1 million tonne.The rest of the world, does only 36% production of chickpeas.So for something that is not ours,and yet we have owned chickpeas are brilliant example.

Ingredients For Chole-
1 cup chickpeas, soaked 7 to 8 hrs all night
1 tbsp tea leaves
2 dried red chillies
1 inch cinnamon stick 
1 black cardamom
2 bay leaves 
For Choley Gravy
3 tbsp ghee 
2 tbsp Mustard Oil
1 black cardamom
2 whole red chilli 
2 bay leaves
1 tsp cumin Seeds
1 inch ginger, grinded
4-5 cloves garlic, grinded 2 medium onion, finely cutted ½ tbsp turmeric powder form 1 tbsp coriander Powder 1 tbsp red chilli powder Salt as per taste 2 medium tomatoes, chopped 1 tsp garam masala powder 1 tsp caraway seeds 3 green chillies 1 tbsp pomegranate seeds
Ginger julienne
Sliced onion
Coriander Leaves

First, we'll take these soaked chickpeas.Atleast soaked overnight.So these overnight soaked chickpeas,need to be boiled.While boiling, we'll add water.After adding water i'll make a potli.The most under rated ingredient in any food is, water.
That the Chole made in Amritsari water are only Amritsari Chole.And, for me that is something to remember.So when they open a new shop, they go and drink water over there first.If they like the water, only then the open the shop there.
They say if there's no taste in water then there won't be taste in food.From the aroma I feel that the chickpeas are ready.Already cooked well.Now let's remove this.Need tobe kept in water only.
The water will also be used and most importantly if we keep the chickpeas out they become hard.Then you don't get the creamy effect in the gravy.

So let's begin making the Masala.Ginger,Garlic,let's crush this.Smash it just coarse, not too fine.Now after this,ghee,and for the sharpness, little mustard oil.

Just wait for it to smoke.And after that, this ginger garlic,onion,
this needs to be sauteed well, yeah.If the onion tomato masala doesn't turn out good then the Punjabi food cannot be made good.

I always add a little bit of turmeric, yeah.Just for the name sake.The shine that comes in the color due to the yellow, because of that.
Very little, yeah.Taste of turmeric shouldn't come.Lots of coriander powder,Red chilli powder.

Now the spices and onions magic should be created together.Little water, very little water.The onions have turned soft.Lets lower the flame,Now do one thing,wait...


You can see the color is now changing,first it was white, from white it turned red,now it's becoming reddish brown.Also,slight amount of caraway seeds.So in the spices for aroma, both types of cardamom, some cloves,some cinnamon, caraway seeds.Very little nutmeg.

Now some chickpea water.Never throw away the water from chickpeas.Lovely! Now, look at this. The look has changed completely.Now see the oil has come up.Now it's time to add the chickpeas.

So, slit green chilli,The combination of chickpeas and pomegranate seeds is very peculiar.And this chickpea and pomegranate seed combination establishes.

We learnt how to make chickpeas along the silk road.Because, pomegranate and chickpeas, are both used alot in Middle East. Even today.Fresh pomegranate, chickpeas is used alot.And this combination of pomegranate and chickpeas came to us sowly.

So pomegranate seeds for the sourness.And pomegranate seeds need to be added now,If you add it later.The moment it starts to boil and add pomegranate seeds.

Now we have to let this simmer.Now the mothers trick to mash these.So alot of people, just keep going at it.So because of that all the chickpeas end up breaking.We don't have to break all the chickpeas.

Just at the bottom, slightly chickpeas need to be mashed a little.Not from up to down, just the bottom.You have to mash the chickpeas,approximately, 1/3.

Now see, you can see both in this whole chickpeas and mashed chickpeas.You don't have to cook "Khichdi" You have to cook "Chole" (chickpeas)That's it. Promise, you've to wait for only 5 minutes.Even I'm not able to, but we'll have to wait for 5 minutes.
On top of this, some ginger julienne,onions and my favourite ingredient coriander,the trick is very simple.There shouldn't be lack of coriander.Don't forget to add pomegranate seeds.Most important, cook the onions with the spices well.

That's all it takes to cook a good Amritsari Chole.Now enjoy!

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