Amritsari Chholey Recipe (How to Make Amritsari Chholey)

AMRITSARI CHHOLEY

Other Name – MILD CHICKPEA CURRY FROM AMRITSAR
(A CITY OF STREET FOODS IN PUNJAB)

This Amritsari Chholey is a staple food of Amritsar, a holy city of Punjab. It is simply made just by boiling all the ingredients together and served with tangy onion relish prepared with tamarind pulp.

INGREDIENTS:

1. White Chickpea – 1 cup/200gms
2. Water – 3 cups for soaking and 3% cups for cooking
3. Sodo-bi-carbonate – 1/4th tea spoon/2 gms
4. Salt – 1 1/2 tea spoon
5. Ginger (Grated) – 2 tea spoons
6. Coriander Powder – 1 1⁄2 teaspoons
7. Cumin Powder – 1 tea spoon
8. Garam Masala – 1 tea spoon (Recipe on Page 64)
9. Red Chill Powder – 1/3 tea spoon
10. Potato Boiled – 1-medium size/80-100gms
11. Ghee – 1 table spoons
12. Ajwain – 1/3 tea spoon
13. Ginger Julienne – 1 inch
14. Fresh Coriander – for garnish (Optional)

PRE-PREPARATION :

1. Wash and sook chickpeas overnight.
2. Boil the potatoes till very soft and mash it to a
3. fine poste with some water.
4. Wash, peel and grate ginger
5. Make julienne of ginger

PREPARATION METHOD:

1. Add water and chickpeas in a pan. (It can be cooked in iron vessel / kadahi, which gives extra blackish color to the dish).
2. Keep the pan on high flame and let it boil.
3. At first boil, reduce the flame to medium and add soda.
4. Remove the scum for first 5 minutes and reduce the flame to low.
5. Add salt, grated ginger and all the dry spices like coriander powder, cumin powder, red chili powder, garam masala, and simmer till the chickpeas are soft to the core.
6. Cooking time will be approximately 40 minutes and when the chickpeas are soft, add potato paste.
7. Heat ghee in a separate pan and add ajwain.
8. Immediately mix it with chickpeas and cook for another 5-10 minutes.
9. Add ginger julienne & fresh coriander, serve hot.

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