Amritsari Poori Chole

Abhijit Author

By Abhijit

Last Updated Sep 16, 2022


Amritsari Poori Chole

How to make Amritsari Poori Chole / Punjabi puri and Chole Masala

Amritsari Poori Chole

Today I will share step by step with images of a complete recipe that is How to make Amritsari Poori Chole / Punjabi puri and Chole Masala with limited use of spices and ingredients. This traditional recipe from Punjab is a rich dark brownish side dish served with kulche, poori, or bhatura. Poori is deep-fried Indian flatbread. The combo of this poori and chole is a mouth-watering breakfast and is very popular in Punjab and many other places in North India. And the poori they made is a little bit thicker than other parts of India which are also very soft.

Amritsari Poori Chole

Equipment used

  1. Pressure cooker
  2. Blender
  3. Kadai/pan
  4. Mixing bowl
  5. Spatula

Ingredients

For chole

  1. Kabuli Chana (White Chickpeas), (soaked overnight)-1 cup
  2. Onion-2
  3. Tomato-1
  4. Ginger garlic paste-1 tbsp
  5. Whole spices to make potli (bag)
    • Cardamom-1
    • Tea leaves-1 tbsp
    • Cinnamon stick-1/2 inch
    • Cloves-5
    • Peppercorn-5
    • Bay leaf-1
  6. Ghee/oil-2 tbsp
  7. Turmeric powder-1/2 tbsp
  8. Red chili powder-1/2 tbsp
  9. Chole masala powder-1 tbsp
  10. Dry mango powder-1/2 tbsp
  11. Corn flour-3/4 tbsp
  12. Pinch of baking soda
  13. Salt
  14. Coriander leaves for garnishing

For poori

  1. All purpose flour-1.5 cup
  2. Curd-1/2 cup (corn flour)
  3. Baking soda-1/2 tbsp
  4. Salt-1/2 tbsp
  5. Oil-2 cup  

How to make Amritsari Poori Chole /Punjabi puri and Chole Masala

To make chole

  • Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
Amritsari Poori Chole step1
Amritsari Poori Chole step2
  • Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt, and baking soda. Add water, cover the lid and wait for 2 whistles.
Amritsari Poori Chole step3
Amritsari Poori Chole step4
Amritsari Poori Chole step5
Amritsari Poori Chole step6
Amritsari Poori Chole step7
  • Open the lid, check whether the chana is properly boiled, and take out the potli.
Amritsari Poori Chole step8
  • Now heat oil/ghee in a Kadai
Amritsari Poori Chole step9
  • Add sliced onions and stir them
Amritsari Poori Chole step10
  • Add ginger garlic paste and sauté them for 20-30sec
Amritsari Poori Chole step11
  • Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
Amritsari Poori Chole step12
Amritsari Poori Chole step13
Amritsari Poori Chole step14
Amritsari Poori Chole step15

Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame

Amritsari Poori Chole step16

To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.

Amritsari Poori Chole step17

Now turn off the flame and transfer them to a serving plate to serve with poori or bhatore.

Amritsari Poori Chole step18
Amritsari Poori Chole step19

To make Poori

  • Take maida/all-purpose flour in a big mixing bowl
Amritsari Poori Chole step20

  • Add curd, salt, and baking soda
Amritsari Poori Chole step21
Amritsari Poori Chole step22
Amritsari Poori Chole step23
  • Mix them and knead soft dough, cover it with a wet kitchen towel and keep it aside for 30 minutes.
Amritsari Poori Chole step24
Amritsari Poori Chole step25
  • After 30 minutes take the dough and place it in a flat place and knead it more to make a fine dough
Amritsari Poori Chole step26
Amritsari Poori Chole step27
  • Divide them into 12 equal parts and make 12 lemon size balls.
Amritsari Poori Chole step28
  • In the meantime heat oil in a Kadai.
Amritsari Poori Chole step29
  • Now with the help of a rolling pin, make the balls into a flat 3-inch diameter size flat circle.
Amritsari Poori Chole step30
  • Slowly place one of the puris and fry it, once fried on one side, then turn it to the other side and fry it.
Amritsari Poori Chole step31
  • Same way to fry all the puris one by one.
Amritsari Poori Chole step32
  • Transfer them to a serving plate and serve with chole.

You may go for my other poori recipes Aloo Puri/Aloo ki poori , Ragi Poori, Luchi  Aloobhaja, Aam Puri Recipe,Koraishutir Kochuri

Amritsari Poori Chole

Amritsari Poori Chole

Today will share step by step with images of a complete recipe that is How to makeAmritsari Poori Chole / Punjabi puri and Chole Masala with limited use ofspices and ingredients. This traditional recipe from Punjab is a rich darkbrownish side dish served with kulche, poori, or bhatura. Poori is deep-friedIndian flatbread.
Prep Time 45 mins
Cook Time 45 mins
6 hrs
Total Time 7 hrs 30 mins
Course Main Course
Cuisine Indian, Punjabi
Servings 3
Calories

Equipment

  • blender
  • A kadai or a fry pan
  • Spatula
  • mixing bowl
  • pressure cooker

Ingredients
  

For chole

  • 1 cup KabuliChana (White Chickpeas), (soaked overnight)
  • 2 Onion
  • 1 tomato
  • 1 tbsp  ginger-garlic paste
  • Whole spices to make potli (bag) (Cardamom-1 Tea leaves-1 tbsp Cinnamon stick-1/2 inch Cloves-5 Peppercorn-5 Bay leaf-1 )
  • 2 tbsp ghee/ oil
  • 1/2 tbsp  turmeric powder
  • 1/2 tbsp red chili powder
  • 1/2 tbsp dry mango powder
  • 1 tbsp chole masala powder
  • 3/4 tbsp Corn flour
  • baking soda
  • salt
  • coriander leaves

For poori

  • 1.5 cup Allpurpose flour
  • 1/2 cup Curd
  • 1/2 tbsp Bakingsoda
  • salt
  • 2 cup oil

Instructions
 

To make chole

  • Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
  • Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt, and baking soda. Add water, cover the lid and wait for 2 whistles.
  • Open the lid, check whether the chana is properly boiled, and take out the potli.
  • Now heat oil/ghee in a Kadai
  • Add sliced onions and stir them
  • Add ginger garlic paste and sauté them for 20-30
  • Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
  • Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame
  • To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.
  • Now turn off the flame and transfer them to a serving plate to serve with poori or bhatore.

To make Poori

  • Take maida/all-purpose flour in a big mixing bowl
  • Add curd, salt, and baking soda
  • Mix them and knead soft dough, cover it with a wet kitchen towel and keep it aside for 30 minutes.
  • After 30 minutes take the dough and place it in a flat place and knead it more to make a fine dough
  • Divide them into 12 equal parts and make 12 lemon size balls.
  • In the meantime heat oil in a Kadai.
  • Now with the help of a rolling pin, make the balls into a flat 3-inch diameter size flat circle.
  • Slowly place one of the puris and fry it, once fried on one side, then turn it to the other side and fry it.
  • Same way to fry all the puris one by one.
  • Transfer them to a serving plate and serve with chole.

Video


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