Salt to taste (half black salt+ half white salt, remember in this recipe whenever you using salt make sure you use both the salts black and white.)
For rough powder of dry masala:
6 - pieces of clove
1 - piece of cinnamon
1 tsp - black pepper
1 tsp - jeera
1 tsp - saboot dhania
2 tsp - anardana
3-4 - green chillies, finely chopped
2-3 - tomatoes, finely chopped
1 - piece of ginger, finely chopped
2-3 tsp - green coriander, finely chopped
1 - onion, finely chopped
1/2 tsp - mango powder (aamchur)
1 tbsp - garam masala
Red chillies to taste
2 tsp - dry coriander
100 g - 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.
How to Make Amritsari Chole
In a big vessel put water.
Add chole and soak this overnight.
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 tea leaves 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 bay leaves 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, long cut green chilli. Serve it hot with bhature, bread or tandoori rotis.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.