🟢 Pure Veg | 🥘 Main Course / Breakfast
Amritsari Chole is famous for its dark color and thick, mouth-watering gravy. It is traditionally served with fluffy Bhature or Kulchas. At Aambu Rasoee, we use the traditional “Tea Bag” method to get that deep authentic color without using any artificial soda or colors.
📊 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 12.0 g |
| Fiber | 8.5 g |
| Carbohydrates | 35.0 g |
🛒 Detailed Ingredients
1. For Boiling the Chickpeas:
- Kabuli Chana (Chickpeas): 1.5 cups (Soaked overnight)
- Tea Bag: 2 (or 1 tbsp tea leaves tied in a muslin cloth)
- Whole Spices: 1 black cardamom, 2-3 cloves, 1 cinnamon stick
- Water: 4 cups
- Salt: To taste
2. The Spice Mix (The Heart of Pindi Chole):
- Anardana Powder (Dry Pomegranate): 1 tbsp (Crucial for tanginess)
- Amchur Powder (Dry Mango): 1 tsp
- Coriander Powder: 1 tbsp
- Roasted Cumin Powder: 1 tsp
- Kashmiri Red Chili Powder: 1 tbsp
3. For the Gravy:
- Ghee/Oil: 3 tbsp
- Finely Chopped Onions: 2 medium
- Ginger-Garlic Paste: 1 tbsp
- Green Chilies: 3-4 (Slit lengthwise)
- Tomato Puree: 1 cup
👩🍳 Preparation & Cooking Instructions
Step 1: The Dark Boil
In a pressure cooker, add the soaked chickpeas, water, tea bags, whole spices, and salt. Cook for 5-6 whistles until the chickpeas are soft but still hold their shape. The tea leaves will give them a rich, dark brown color. Discard the tea bags once done.
Step 2: Sautéing the Aromatics
Heat ghee in a heavy-bottomed pan. Add the chopped onions and sauté until they turn deep golden brown. Add ginger-garlic paste and slit green chilies, and sauté for another 2 minutes.
Step 3: Building the Flavor
Add the tomato puree and cook until the oil starts separating. Now, add all the dry spice powders (Anardana, Amchur, Coriander, Cumin, and Chili powder). Mix well. If the masala looks too dry, add a splash of the water used for boiling the chickpeas.
Step 4: The Final Simmer
Add the boiled chickpeas along with the remaining dark water into the pan. Mash a few chickpeas with the back of your spoon to thicken the gravy. Let it simmer on low heat for 15 minutes until the gravy wraps around the chickpeas perfectly.
❓ Frequently Asked Questions (FAQ)
Q: Can I skip the tea bags?
A: You can, but you won’t get that signature dark Amritsari color. The tea leaves don’t affect the taste, only the color and texture.
Q: My Chole isn’t tangy enough. What should I add?
A: Increase the amount of Anardana powder or add a little extra Amchur. Pindi Chole is meant to be slightly tart.
Q: What is the best side dish for this?
A: Traditionally, it is served with Bhature, but it also tastes amazing with Jeera Rice or Amritsari Kulcha.
💡 Aambu Blog Secret Tip
”For the final touch, do a ‘Ghee Tadka’. Heat 1 tbsp ghee, add ginger juliennes and a pinch of red chili powder, and pour it over the hot Chole right before serving. It adds a brilliant shine and aroma!”