Amritsari Chole with Amritsari Kulcha

Name: Amritsari Chole with Amritsari Kulcha
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For Amritsari Chole--; 1/4 cup black chana; 1 bowl white chana(chickpea); 1-2 onions; 3-4 tomatoes; 7-8 garlic cloves; 1 small piece ginger; 3-4 green chillies; 2-3 tsp tea leaves/1-2 tea bags; 1-2 Moti Elachi; 2-3 tej patta; 2-3 small elachi; to taste Salt; 2 tsp red chilli powder; 3-4 tsp dhaniya powder; 1-2 tsp roasted jira powder; 2-3 tsp amchur; 1-2 tsp anardana powder; 1/2 tsp garam masala powder; 2 whole red chillies; Few coriander leaves; 2-3 tbsp mustard oil; 1-2 tbsp ghee for tadka; For Amritsari Stuffed Kulcha--; 2-3 boiled potatoes; 1 chopped onion; 1 green chilli; few Coriander leaves; to taste salt; 1-2 tsp dhaniya powder

Madhavi Rastogi @cook_19821495

Delhi

National Food of Punjab
#dals #week16 #goldenapron3 #chole #kulcha #onion #punjabi

Madhavi Rastogi @cook_19821495

Delhi

National Food of Punjab
#dals #week16 #goldenapron3 #chole #kulcha #onion #punjabi

Saved

Ingredients

1 hour

4-5 servings

ForAmritsari Chole--
1/4 cupblack chana
1 bowlwhite chana(chickpea)
1-2onions
3-4tomatoes
7-8garlic cloves
1small piece ginger
3-4green chillies
2-3 tsptea leaves/1-2 tea bags
1-2Moti Elachi
2-3tej patta
2-3small elachi
to tasteSalt
2 tspred chilli powder
3-4 tspdhaniya powder
1-2 tsproasted jira powder
2-3 tspamchur
1-2 tspanardana powder
1/2 tspgaram masala powder
2whole red chillies
Fewcoriander leaves
2-3 tbspmustard oil
1-2 tbspghee for tadka
ForAmritsari Stuffed Kulcha--
2-3boiled potatoes
1chopped onion
1green chilli
fewCoriander leaves
to tastesalt
1-2 tspdhaniya powder
1 tspjira powder
1 tspred chilli powder
1 tspamchur
1 bowlmaida
1/2 cupdahi
2-3 tbspghee(for moeen)
1/2 tspbaking powder
1/2 tspbaking soda
1/2 tspsugar

Saved

Steps

1 hour

1

Soak white chana and black chana overnight. If not soaked overnight, soak them in hot water for at least 3-4 hours. Now take a handkerchief and put tea leaves, 1-2 black ealchi, 2-3 small elachi in the center of the hanky. Tie all the four sides of hanky together into a tight knot. Now put this hanky into the cooker in which you will be boiling chanas. While boiling chanas, add 2-3 tej patta and some salt in the water. if not soaked overnight, add some baking soda while boiling them.
2

Now let it boil for around 30 minutes. The tea leaves add the blackish colour to the chole which will look exactly like you see in the restaurants and dhabas.
3

Tadka - Chop garlic and ginger. Blend the onions into the jar. now add 2-3 tbsp mustard oil and let it heat. Add a pinch of hing, 1 whole red chilli, 1 chopped green chilli, chopped ginger and garlic. cook it for 10-20 seconds. Now add the onion paste which you have blended. Cook it for around 30 sec to 1 min. Now add 1 tsp red chilli powder, 2-3 tsp dhaniya powder, 2-3 tsp amchur powder, 1/2 tsp garam masala, salt to taste, 1-2 tsp chana masala(of any brand), 1tsp jeer powder, 1-2 tsp anardana.
4

Now blend the tomatoes into the jar and make it puree. Now add this puree into the tadka and mix it. If you want to enhance the red colour of the tadka and you r using deghi mirch then 1 tsp of degi mirch can be added here. Now let the tadka cook until the oil starts releasing into the kadai. Now turn off the gas the tadka. Now check the chana if it's boiled completely. Chana should have a medium mushy texture now. Now strain the chana and donot throw the water of boiled chana away.
5

The water is needed to reduce the excess thickness of gravy. Now add the chana into the tadka and mix them well. Now take a masher or madani and mash the chana which is the bottom of kadai. We need yo mash some chana to add the texture and thickness to the gravy..Now add the chana water accordingly to balance the thickness. Now take a small tadka pan and add 2 tbsp ghee, 1 tsp roasted jira powder and 1 long slit cut green chilli. quickly turn off the tadka gas as jira is already roasted.
6

Now add this tadka on top of chole and mix them well. Cook the chanafor about 5 more minutes and you can adjust the thickness of gravy with help of chana water accordingly. Now add few chopped coriander leaves and Amritsari chole is ready to serve.
7

For Amritsari Naan:- Take 1 medium-size bowl of maida. add 2 tbsp ghee. Now mix the ghee and maida together and rub it with your hands to make the moeen. This will add a crunchy flavour to the kulcha. Now add 1 tsp salt, 1/2 bowl/cup dahi 1/2 tsp sugar, 1/2 tsp. baking powder, 1/2 tsp baking soda. Now mix them all and make it into a dough. Now Knead the dough for around 2-3 minutes and rub ghee on top of it. Water can be added according to the consistency of the dough.
8

Cover the dough with cloth and keep it aside for around at least 30 minutes.
9

For stuffing:- Grate boiled potatoes into a bowl. Add 1 chopped onion, 1 chopped green chilli, few coriander leaves, salt to taste(do not add much salt), 1 tsp dhaniya powder, 1 tsp red chilli powder, 1 tsp amchur powder and mix it well.
10

Now, after 30 minutes, take a small portion of dough and make it's shape like katori. Like we make for the stuffed paranthas. Now add the stuffing into it and close all the ends. Now flatten the dough ball and flatten it more with the help of belan. The same process as we do for making stuffed paranthas. Now heat the tawa and apply water on the backside of kulcha and place the kulcha on the tawa with water side down.
11

When bubbles start to rice on the kulcha, remove it from tawa with the help of a spatula and cook in to stove from both sides with help of chimta. Cook it well from both sides. Now apply some butter on the kulcha. I have prepared some kulcha masala by mixing roasted dhaniya powder, roasted jeera powder and roasted 2 whole red chillies in powder form. Sprinkle some masala on top of kulcha and serve it with Amritsari chole!!