Amritsari Chole
Ingredients
To Boil
250 grams Chole (Safed chole)
2 tsp Tea Powder or 3 Tea Bags
4-6 Pieces Moti Ilaichi
Salt to taste (half black salt+half white salt, remember in this
receipe whenever you using salt make sure you use both the salts black
and white.)
For Rough Powder of Dry Masala
6 pieces Clove
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Zeera
1 tsp Saboot Dhania
2 tsp Anardana
Other Masale
3-4 Green Chillies - finely chopped
2-3 Tomatoes - finely chopped
1 piece Ginger - finely chopped
2-3 tsp Green Corriender - finely chopped
1 Onion - finely chopped
1/2 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
Red Chillies to taste
2 tsp dry Corriender
100 gms Table spoon Ghee
2 pieces Bay Leaves
Rough Powder of Dry Masala
In a pan, roast all dry masale and make a rough powder out of that and
keep aside.
Method:
- In a big vessel (barthan) put water - add Chole and Soak this over
night.
- Next morning in that same water drop a pouch of tea leaves or tea bags,
salt and moti elaichi and boil till it become soft.
- When cooked discard the tealeaves pouch and water if you have plenty of
that. Keep one small cup of this water which we can call chole stock.
- Take a big pan put cooked chole add dry masala rough powder and other
masale except onions. Mix it well.
- In a separate pan heat the ghee and add bayleaves and onions and fry it
till golden brown now add chole and chole stock and cook for 10
minutes. While cooking it mash some of chole with masher to mix all the
masale well.
You can Decorate it with deep fry potatoes, paneer and fresh tomatoes,
ginger, longcut green chilli.
Serve it hot with bhathure, bread or tandoori roties.
