Amritsari Chhole

Recipe by
Total Time:
12.75 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - chickpeas, soaked overnight
  • 1 - chopped onion
  • 1 - chopped tomato
  • 1 tsp - dry mango powder
  • 2 tsp - ginger-garlic paste
  • 1 tbsp - chickpea masala
  • 1/2 tsp - garam masala
  • 1/4 tsp - red chilli powder
  • 1/4 tsp - coriander powder
  • 1/2 tsp - cumin seeds
  • Pinch of hing
  • Salt per taste
  • 2 tbsp - cooking oil

How to Make Amritsari Chhole

  • Soak chickpeas overnight in warm water and pressure-cook it with 1/2 tsp salt and enough water.
  • Drain excess water from it and keep it aside.
  • Heat oil and splutter cumin seeds, and add hing and chopped onions along with ginger-garlic paste and saute it for a couple of minutes.
  • Add chopped tomato with rest of all masalas, mix it well and cook till tomatoes turn into puree texture.
  • Add boiled chickpeas with water and cook for about 10 minutes.
  • Garnish with onion juliennes soaked in lemon juice and serve hot.
  • Recipe Courtesy: My Own Food Court