Our preferred dish for today is the Chole Bhature from Amritsar, from the northern province of Punjab.
When the CurryBien team set out to discover recipes from around the world in our quest to find the best dishes on offer, we knew it wouldn’t be easy. In particular, a large number of Caribbean delicacies have been heavily inspired by Indian-style food, especially curries. Ergo, it is no wonder that we begin our journey there.
It is an open secret that the Caribbeans love their food. In fact, good food is right there at the top of the things the Caribbean is passionate about, in addition to reggae music and sports. With the insane amount of cultural diversity that the islands have to offer, it is imperative that they borrow and share a lot of their taste buds from the rest of the world.
Indian Cuisines are famous for their exquisite flavours and spices. Indian food is quite popular in various parts of the world. When it comes to North Indian desi dishes, then who can forget the traditional Amritsari Chole? Amritsar Chole is a blend of spices, aromatic flavours and love of Punjabis.
It is made from roasted and ground chickpeas and has a very aromatic, sumptuous gravy. This Indian curry goes perfectly with Kulche, Naan and Puri and makes a great combination with green chillies and Boondi Raita.
- 1 Bowl of White Chickpeas
- Chickpeas should be soaked in water for about 8 to 10 hours
- 3 to 4 teabags
- 4 tbs of butter or oil
- Chopped Onions as per quantity
- Chopped Chillies
- Chopped Ginger
- Chopped Tomatoes
- Half teaspoon of turmeric powder
- 1 tbs of dry mango powder
- 1 teaspoon of salt
- Some coriander leaves
- Amritsari Chole Masala Powder
- Cinnamon sticks
- 5 to 6 cloves
- Some fenugreek seeds
- 1 teaspoon of coriander seeds
- Black PepperCorns
- Pomegranate seeds
Authentic Amritsari Chole Recipe
- Collect and sort all the ingredients properly.
- Make sure your Chickpeas should be soaked for at least 8 hours
- Rinse the soaked peas with salt and tea bags for aroma and deep colours.
- You can use dark tea leaves instead of teabags if they are not available.
- Cook the chickpeas for about 30 to 40 minutes on medium heat
- Meanwhile, prepare the Chole Spices Powder
- Mix and add all the spices and ingredients.
- Roast all the spices in a skillet or pan and heat them for about 10-15 minutes.
- Turn off the heat after a while and allow them to cool a bit.
- Once cooled, don’t forget to add the roasted chole spices into a small jar of the mixer grinder and blend/mix to make smooth powder of the pieces.
- The last step is to mix all the spices together.
- Add chopped onions, ginger and saute.
- Once the onion softens or starts giving yellowish colour, add the dry Amritsari chole masala, chopped tomatoes and turmeric powder and fry the tomatoes until it becomes pulpy and soft.
- Add the cooked chickpeas into the chole masala in the pulpy mixture of tomatoes and stir it well.
- Cover the lid of the pan and simmer the Amritsari Chole Masala for about 15 minutes.
- After simmering, remove the lid and cook it open until the Amritsari chole has a thick gravy mixture.
- Once done, check the salt level and mash the chickpeas if possible.
- Garnish it with coriander leaves and serve hot.
- Your spicy, delicious, delectable and mouth-watering Amritsari Chole is ready. You can serve the Amritsari Chole along with Bhatura, Puri or Kulcha.
Also Read: 7 Famous drinks of Goa.