Amritsari Chole Bhature | Chef Sanjyot Keer

Amritsari Chole Bhature | Chef Sanjyot Keer

Written recipe for Amritsari chole bhature

Rest time: 5 hours
Prep time: 20 mins
Cooking time: 1 hour
Serves: 6

For Amritsari chole
• White chickpeas (Kabuli chana) 250 gm
• Garlic cloves 6-7 nos.
• Whole spices:
1. Cinnamon stick 1 inch
2. Black cardamom (Badi Elaichi) 1-2 nos.
3. Green cardamom (choti/hari Elaichi)1-2 nos.
4. Cloves (Laung) 3-4 nos.
5. Black peppercorns (Kali mirch) 5-6 nos.
6. Bay leaf (Tej patta) 2-3 nos.
7. Carom seeds (Ajwain) 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(julienned)
• 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
• 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 depressurize naturally 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 or wok 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 chole 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 chole 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 chole is ready to be served, serve hot with freshly prepared bhaturas or kulcha, accompanied with pickle and onion rings on side.

For hot bhaturas
• Refined flour 2 cups
• 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
• In a mixing bowl add Refined flour, baking powder, baking soda, salt and sugar, mix and ad ghee and curd, mix well and incorporate the curd and ghee in the flour.
• Add water to knead a soft and stretchy 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 balls into small equal dough balls.
• Flatten it with hands and further roll in into a little thick chapati, apply oil if it sticks to the surface.
• Set a wok or 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, push the bhatura with the frying spoon downwards while frying to fluff up nicely.
• Your hot bhaturas are ready to be eaten along with hot chole.


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