It is authentic receipe of Amritsar. Famous all over the world loved by Everyone.
Recipe Tags
Veg
Easy
Punjabi
Roasting
Boiling
Basic recipe
Healthy
Ingredients Serving: 4
For chole: 1+ 1/2 cup chickpeas soaked overnight
Water 4 cup
Dry pomegranate peels 3
Salt to taste
Turmeric powder 1 teaspoon
Red chilli powder 1 tablespoon
Cumin seeds 2 teaspoon
Coriander powder 1 teaspoon
Cloves 4
Mace 1 piece
Bay leaves 2
Green cardamom 4
Black caradamom 1
Green chillies slitted 2
Onion chopped 2
Ginger chopped 2 tablespoon
Garlic 2 tablespoon chopped
Tomato puree 2 cup
Mustard oil 2 tablespoon
Chana masala 2 tablespoon
For second tempering:
Garam masala 1 teaspoon
Red chilli powder 1 teaspoon
Oil 2 tablespoon
Ginger julliens 1 tablespoon
For Amritsari kulcha:
For dough : wheat flour 1 cup
Refined wheat flour 1/2 cup
Salt to taste
Baking soda 1/4 teaspoon
Ghee 1 tablespoon
Curd 1/2 cup
For stuffing:
Boiled potatoes 3
Onion chopped 1
Ginger 1 tablespoon chopped
Green chillies 2 chopped
Coriander leaves
Red chili powder 1 teaspoon
Salt to taste
Garam masala 1 teaspoon
Cumin seeds 1 teaspoon
Instructions
Add soaked chickpeas into a pressure cooker and add water, salt, turmeric powder,and pomegranate peels , cloves, cinnamon, bay leaves, mace ,green caradamom , black caradamom, slitted green chillies and close the lid. Cook for 6 whisles.
Now add oil in a pan add cumin seeds, and chopped onion, ginger and garlic. Saute it till it becomes golden brown.
Add tomato puree and cook till it leaves oil.
Add chana masala and cook it.
Remove pomegranate peels from the boiled chana and add chana to ready masala. Add water if needed boil it on medium flame for 15 minutes.
For second tempering: add oil to a pan add 2nd tempering ingredients and fry it. And pour over the chole. Garnish with coriander leaves.
For kulcha: for dough add wheat flour, refined flour , salt .Mix well and make a whole in centre and add baking soda and curd mix well.
Make a smooth dough with the help of water. And set aside for 25 minutes.
For stuffing mash potatoes and mix all ingredients.
Mix well and make a smooth stuffing.
Heat tandoor. Knead again dough with greasy hands. And make balls from dough and make small chapati from this and apply ghee on it. and fill 2 spoon stuffing into it.
Seal from sides and make a chapati from this. And put it in to tandoor till its done. I use electric tandoor. Apply butter on ready kulchas.
Make all other kulcha in the same way. Serve with chole. Your amritsari kulcha with chole is ready to serve.
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Add soaked chickpeas into a pressure cooker and add water, salt, turmeric powder,and pomegranate peels , cloves, cinnamon, bay leaves, mace ,green caradamom , black caradamom, slitted green chillies and close the lid. Cook for 6 whisles.
Now add oil in a pan add cumin seeds, and chopped onion, ginger and garlic. Saute it till it becomes golden brown.
Add tomato puree and cook till it leaves oil.
Add chana masala and cook it.
Remove pomegranate peels from the boiled chana and add chana to ready masala. Add water if needed boil it on medium flame for 15 minutes.
For second tempering: add oil to a pan add 2nd tempering ingredients and fry it. And pour over the chole. Garnish with coriander leaves.
For kulcha: for dough add wheat flour, refined flour , salt .Mix well and make a whole in centre and add baking soda and curd mix well.
Make a smooth dough with the help of water. And set aside for 25 minutes.
For stuffing mash potatoes and mix all ingredients.
Mix well and make a smooth stuffing.
Heat tandoor. Knead again dough with greasy hands. And make balls from dough and make small chapati from this and apply ghee on it. and fill 2 spoon stuffing into it.
Seal from sides and make a chapati from this. And put it in to tandoor till its done. I use electric tandoor. Apply butter on ready kulchas.
Make all other kulcha in the same way. Serve with chole. Your amritsari kulcha with chole is ready to serve.
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