Amritsari Chole Recipe is the simple yet very tasty Punjabi Style Chole or Chickpea recipe made with Chole, Onion, Tomato and Spices. They are the same chole which we get in the Punjabi joints on the streets of Delhi. This Chole recipe tastes great with naan and bhatura, you can even serve them with potato tikkis or patties.

It is very important to boil these chole before proceeding ahead, well boiled chole tastes good in gravy and does take less time in cooking. While boiling you can add a pinch of baking soda. I have tasted it that after adding a pinch of soda, chole just melts in mouth.

Amritsari Chole/ Chana can be served in Breakfast, Lunch, Dinner or as an Evening Snack with Aloo Patties, you will always love to enjoy it with Poori, Naan, Roti, Bhatura, Rice or Aloo Patties.

It is advisable to use pressure cooker for boiling chole, because pan or any other vessel takes long time compare to pressure cooker.

If you are looking for more Chole Recipes, then do check Aloo Chole, Chole Bhature, Ragda Patties, Aloo Tikki Chole, Chole Puri, Peshawari Chana, Paneer Chana Masala, etc.

Let’s start making our Amritsari Chole Recipe. For complete list of Ingredients and step by step method, please refer to recipe snippet below. You can also take a printout from our Recipe Snippet.

Soak chole overnight and in the morning pressure cook them by adding cumin seeds, bay leaf, Cinnamon, black cardamom, cloves, baking soda and some salt.

Strain the chole/chickpeas and reserve the stock. Make sure they are completely cooked. Chop the Onion, Green Chilies, Ginger and some whole garlic cloves. You can use chopper for chopping these ingredients finely.

Chop finely and keep aside.Chop the tomatoes and keep aside. Heat oil in a pan and saute cumin seeds and few curry leaves, allow the seeds to splutter and then add mix of onion, ginger, garlic and green chilies. Fry the mixture 3-4 minutes on low flame, till succulent and then add chopped tomatoes. Mix well and cook for few minutes on medium flame, till the mixture is little mushy.

Now add red chili powder, turmeric powder, coriander powder and salt to taste. Mix in crushed kasuri methi along with cooked chickpeas and its stock, if the stock is less then add some water to get medium thick curry or gravy, do not make it watery or thin. Finally add chole masala and let the whole mixture be on fire and simmer, till the curry or gravy thickens a bit. Garnish with some fine chopped fresh coriander leaves.

Amritsari Chole are ready to serve with Chapati, Naan or Rice.

How to make Amritsari Chole Recipe :