Monday, August 30, 2010

Amritsari Chhole

Amritsari chhole (a dish of chick peas), is one such dish which is full of 'firing' spices. It is a traditional North Indian cuisine.

As a side dish, it can go well with puri, Paratha or bhature.


For Dry Spices


  • Soak Kabuli Chana (Chickpeas) overnight in water.
  • Take a pressure cooker and put Chana, tea bag or Amla (Indian Gooseberry), black cardamoms, little salt and 4-5 cups of water. Boil for 5 to 7 minutes or until they are just done. Do not overcook the Chana. After cooking discard the teabag.
  • In a pan, roast all dry spices and make a coarse powder of these in a grinder. Please note that roasting should be done till they start getting burnt and turn black without using any oil. Keep aside for later use.
  • In a separate pan heat oil, add bay leaves and chopped onion. Fry till golden brown. Add ginger garlic paste and fry till pink.
  • Add chopped tomato and cook until tomato is soft and pulpy.
  • Add red chili powder, coriander powder, garam masala, amchur, chopped green chilies and fry for a minute.
  • Add now all the boiled Chhole (keep water separately) in the pan and mix well for 2-3 minutes.
  • Add ground dry spices and black salt.
  • Add now water in which Chhole were boiled earlier. Let it bring to a boil and then simmer for 5-7 minutes. If the curry looks too thick then add some water.
  • Garnish with chopped coriander leaves, onion rings, green chili halves and ginger juliennes.
  • Squeeze lemon over it and eat as a side dish with curry, raita and onion salad.

Do You Know?

Amla (Indian Gooseberry) is a valuable remedy for enriching hair growth and pigmentation. The fruit, cut into pieces, is dried preferably in the shade. These pieces are boiled in coconut oil till the solid matter becomes charred. This darkish oil is excellent in preventing graying.

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