Tuesday, March 6, 2018

Amritsari chole

Amritsari chole
Amritsari chole

Chickpeas also called as Garbanzo beans is a legume / pulse. It is variously known as Channa / Chole , Kondakadalai (in Tamil) , Bengal gram, Kabuli channa (Dark color chickpea).

Chickpea helps to control blood sugar levels, improves digestion as it is rich in fiber, helps in protecting against heart disease and it provides essential vitamins and minerals.

I usually make Channa masala and Channa pulao with this white channa but I wanted to try chick peas masala / channa masala with tea bags so that the color of the gravy will be darker. I paired up this Amirtsari chole masala with wheat poori and the combination was awesome. My husband liked it very much and he also said its an excellent combination. It also goes well with chapathi, roti and any type of parathas. If you are looking for paratha recipes then here you go:

Try out this Amritsari chole recipe at your home and share your feedback in the comments section below.

Ingredients: (serves for 6)

White channa / chickpea - 2 cups [1 cup size = 150 ml]
tea powder - 3 teaspoon or teabags - 2
bay leaves - 2
cinnamon - 2 inch stick
cardamom - 2
salt - as needed
onion - 1 big size
tomato - 4 (medium size)
oil - 3 tablespoon
green chili - 3 - 4
grated ginger - 2 teaspoon
red chili powder - 3/4 teaspoon
coriander powder - 1.5 teaspoon
cumin powder - 1 teaspoon
fennel powder - 1 teaspoon
garam masala - 1 teaspoon
dry mango powder - 1 teaspoon
coriander leaves - for garnishing


  • soak chickpea overnight or for minimum 8 hours.
  • add soaked chickpea in a pressure cooker. add enough water, salt, bay leaves, cinnamon stick, 1 teaspoon of grated ginger and cardamom 
  • if you are using tea powder, then tie the tea powder in a small cloth, form it as a bundle and add it to the pressure cooker. If you are using tea bags, then simply add it in the pressure cooker. I added only 1.5 teaspoon of tea powder, if you want even more darker gravy then you can add 3 teaspoon. 
  • pressure cook for 5 - 6 whistles or till the chickpeas are completely cooked
  • once the pressure is released, strain the chickpeas and reserve the stock along with spices. Discard the tea powder bundle / tea bags. 
  • chop onion, tomato and slit the green chilies
  • heat oil in a vessel and add chopped onion
  • fry till the onion becomes golden brown in color. Then add 1 teaspoon of grated ginger and green chili
  • once the raw smell of ginger is gone, add chopped tomatoes
  • saute till the tomatoes become mushy
  • add the cooked chickpeas. Mix well
  • add red chili powder, coriander powder, cumin powder, fennel powder, garam masala and dry mango powder. 
  • mix well for a minute and then add the reserved stock
  • check salt. Add more salt and water if needed.
  • cook until the gravy becomes semi-thick
  • garnish with coriander leaves and serve it as a side dish for wheat poori, chappathi, roti or any type of paratha. 

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