AMRITSARI CHHOLE AND BHATURE
AMRITSARI CHHOLE AND BHATURE
Ingredients:
• White chick peas (Kabuli chana) 250 gm
• Garlic cloves 6-7 nos.
Whole spices:
1. Cinnamon stick 1 inch
2. Black cardamom 1-2 nos.
3. Green cardamom 1-2 nos.
4. Cloves 3-4 nos.
5. Black peppercorns 5-6 nos.
6. Bay leaf 2-3 nos.
7. Carom seeds 1 tsp
• Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water)
• Salt to taste
• Water as required
• Oil 3 tbsp
• Onion paste of 2 medium size
• Ginger garlic paste 1 tbsp
• Tomato puree of 3-4 medium size
• Salt to taste
• Green chillies 1-2 nos. (chopped)
• Ginger 1 inch
Powdered spices:
1. Coriander powder 1 tbsp
2. Red chilli powder 1 tbsp
3. Jeera powder 1 tbsp
4. Anardana powder 2 tbsp
• Water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 2 tbsp
Method:
• Wash the chickpeas and soak it in fresh water for 5 hours or overnight.
• Drain the excess water and wash thoroughly with fresh water.
• Set a cooker on a medium heat add the soaked chickpeas, garlic cloves, whole spices, strained black
concoction to darken the chickpeas, salt to taste and add water so it is 2 inches above the chickpea. Mix
well and pressure cook for 3-4 whistles on medium heat.
• Switch off the flame and let the cooker cools to open the lid. Give it a nice stir.
• Check whether the chickpea is cooked or not by mashing it with a fork or spoon, if not, give 1 or 2 whistles
more to cook completely.
• Set a deep pan on medium heat, add oil, onion paste and cook until golden brown, add a splash of
water if the onions stick to the pan.
• Add ginger garlic paste and sauté for 1-2 minutes.
• Add tomato puree and salt to taste, cook until the oil is released.
• Add ginger, green chillies and powdered spices, cook for 2-3 minutes, add 100 ml water, mix and cook for
a minute.
• Add the cooked chhole along with its water and mix well, add water to adjust the consistency of the curry,
you can reduce or increase the amount of water depending how thick or thin you want your chhole to be,
make sure you add hot water and bring it to a boil.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix and cook further for 2-3
minutes.
• Your flavourful Amritsari chhole is ready to be served, serve hot with freshly prepared bhaturas
with onion rings on side.
For Bhaturas
Ingredients:
• Refined flour 1 cup + Wheat flour 1 cup
• Baking powder 2 tsp
• Baking soda 1 tsp
• Salt to taste
• Sugar 1 tsp
• Ghee 2 tbsp
• Curd ½ cup
• Water as required
• Oil for deep frying
Method:
• In a mixing bowl add Refined flour, Wheat flour, baking powder, baking soda, salt and sugar, mix and add
ghee and curd, mix well and incorporate the curd and ghee in the flour.
• Add water to knead a soft dough, apply oil on the dough surface to prevent it from drying, cover it with a
damp cloth and rest it for 1 hour.
• Divide the dough into small equal balls.
• Flatten it with hands and then roll it into a little thick chapati, apply oil if it sticks to the surface.
• Keep a deep pan filled with oil on medium high heat, deep fry the bhaturas in hot oil on both the
sides until golden brown in colour.
• Your hot bhaturas are ready to be eaten along with hot chhole.
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