Dhaba Style Amritsari Chholey

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Being hardcore Punjabis, Chholey is something we have grown up eating. I remember, my mom would prepare them at least twice a month and just in case, there was a party or get-together planned, menu was absolutely incomplete without these delicious finger licking curried chickpeas that were either served with pooris or the Punjabi quintessential “bhaturas”. 


Chholey is one delicacy that is made in different ways across the Indian households. Amongst all the varieties available, "Amritsari Chholey" are undoubtedly the best and obviously the most popular. A bit spicy and tangy oozing with lip smacking flavours, they make for an irresistible treat, especially on a comforting weekend afternoon. Pair them with a glass of buttermilk and you are certainly gone in the state of coma (well not literally 😂😂) for couple of hours...frankly speaking a good relaxing sleep is actually what I need after lunch on holidays to reenergise myself...so Chholey Bhaturey and Lassi is for sure my best bet 😀.

 Coming to the recipe, I have tried it quite a number of times and it's always a hit with my friends and family. And I must tell you, the only thing that makes my Amritsari Chholey so delicious is the fact that I always grind the chholey masala (spice powder) fresh which gives it such a beautiful freshness and aroma. Not to worry, the recipe for the masala is also included in the recipe below. Do try out and leave me a comment or feedback if you happen to make them.  



Dhaba Style Amritsari Chholey


Ingredients


  • Chholey (white chickpeas) - 2 cups
  • Tea Bags - 2
  • Baking soda (optional) - a pinch
  • Onions (medium size, pureed) - 2
  • Tomatoes (medium size, pureed) - 4
  • Green chilies (slit in halves) - 3 to 4
  • Ginger (finely chopped) - 1 inch
  • Ginger (juliennes) - a few
  • Salt - as per taste
  • Rock salt - 1 tsp
  • Anaardana (dried pomegranate) powder - 2 to 3 tsp
  • Kashmiri Red chili powder - 1 tsp
  • Cumin (jeera) - 2 tsp
  • Black pepper corns - 8 to 10
  • Cinnamon stick (2 inch) - 1
  • Cloves - 3 to 4
  • Black cardamom - 1
  • Dried Bay Leaves - 2
  • Oil - 3 to 4 tbsp
  • Ghee/ vegan butter - 1 tbsp
Ingredients (for Chholey Masala)
  • Dried red chilies - 4
  • Coriander seeds - 1/2 tbsp
  • Cumin seeds - 1 tbsp
  • Black cardamom - 1
  • Green cardamoms - 2
  • Cinnamon stick (1 inch) - 1
  • Cloves - 4 to 5
  • Black peppercorns - 6 to 8
  • Kasoori methi (dried fenugreek) - 1 tbsp

Dhaba Style Amritsari Chholey


Dhaba Style Amritsari Chholey


Method


  1. Soak the chhole overnight in about 5 cups of water.
  2. Next morning, pressure cook the chholey along with water, tea bags, baking soda, a tsp of salt, black pepper corns, cloves, black cardamom, cinnamon stick and bay leaves for 4 to 5 whistles on full flame or until the chickpeas are completely softened. Try and use the baking soda as it keeps the chickpeas moist and doesn't let them dry out from inside.
  3. Once the chickpeas are boiled, strain and keep the stock aside. Discard the tea bags.
  4. While the chholey are being cooked, make the chholey masala. In a pan, dry roast all the whole spices mentioned in the "Ingredients for Chholey Masala" section above, stirring them ocassionally. Switch the flame off as soon as you start smelling the aroma. 
  5. Let the spices come to room temperature then grind to a coarse powder and set aside.
  6. In a pan or kadhai, heat the oil. Add cumin seeds. As soon as they change color, add the chopped ginger. Saute for a minute after which add the onion paste.
  7. Saute the onions till they turn golden brown.
  8. Next, add the salt, rock salt, anaardana powder and about 2 tbsp of fresh chholey masala. Saute for few minutes after which add the pureed tomatoes.
  9. Cover and cook for 10 minutes or untill you see oil separating.
  10. Next, add the strained chholey. Also add about a cup or two of reserved stock. Cover and simmer for another 20-25 minutes. You would see oil floating on top and chholey nicely blended with the masala.
  11. Heat ghee in a pan. Add the ginger juliennes and slit green chilies. As soon as they are fried, switch the flame off and add the red chili powder.
  12. Pour this tempering over the chholey. Garnish with some onions and fresh coriander. Serve hot.  

Dhaba Style Amritsari Chholey

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If you happen to make this recipe, kindly leave me a comment or a feedback. You can also share your recipe pics with me on Facebook; I would love to see your creations!! 

Comments

  1. AnonymousJuly 28, 2018 at 7:35 AM

    Hi I really like your post so much. Keep sharing more interesting posts in future too. I hope you will like Undhiyu which is a traditional vegetarian food of beautiful western indian state Gujarat. Here is the recipe link :- https://theamazingguide.com/2018/07/28/how-to-cook-gujarati-vegetarian-dish-undhiyu/ Plz share your review about the taste of this dish on our post. Thanks.

    ReplyDelete
  2. IndfusedSeptember 18, 2018 at 7:33 AM

    Anshu,
    I absolutely love authentic recipes like these. The details in regional and family recipes like the Amritsari choley make such a big difference in the taste. Saving your recipe! Love that color as well.

    ReplyDelete
  3. VanithaSeptember 18, 2018 at 9:44 AM

    Oh my God!! This chole looks so tempting!!! I love Punjabi type chole and as you said, freshly homemade powders are the best to flavor any dish! Super tempting dear :)

    ReplyDelete
  4. UnknownSeptember 18, 2018 at 8:07 PM

    Chole masala looks absolutely droolicious! The best part is the homemade chole masala spice mix, so much flavor in that itself :)

    ReplyDelete
  5. Priya SureshSeptember 19, 2018 at 1:05 PM

    Omg, wish i get a bowl of this delicious and nutritious choley rite now with some pooris along with. How catchy and irresistible its looks..Too good.

    ReplyDelete
  6. UnknownSeptember 19, 2018 at 1:23 PM

    Love this chhole . So flavorful. I am a big fan of Amritsar Ke chole
    Lovely capture.. Great share dear.

    ReplyDelete
  7. Malini's SpaceSeptember 19, 2018 at 11:38 PM

    Yummy dhaba style chholey. Great capture. I am a big fan of poori and chholey. It's really tempting me a lot. The tea bags trick is new for me. Next will give a try like your recipe. :)

    ReplyDelete
  8. Poonam BachhavSeptember 20, 2018 at 12:50 AM

    Dhaba style Amritsari chole look just wow ! Ian drooling over the lip smacking curry. Adding freshly roasted and ground spice mix does take the dish to next level. Your photography makes the dish all the more inviting .

    ReplyDelete
    Replies
    1. AnshuSeptember 22, 2018 at 12:47 AM

      Thank you so much Poonam. Glad you liked it :)

      Delete
  9. My Culinary JourneySeptember 20, 2018 at 12:52 AM

    Dhaba style cholay looks delicious. Pouring tadka/tempering in the end is a wonderful idea.

    ReplyDelete
  10. Ruchi's Veg KitchenSeptember 20, 2018 at 5:28 AM

    Uff , such a tempting post and pics. Mouth watering dear. Amazing. Chhole looks super yumm. I don't need any Puri or Bhatura . Just give me a spoon and this bowl 😍😍😍

    ReplyDelete
  11. spoonsofflavorSeptember 20, 2018 at 10:11 AM

    You have made this so perfectly. Who can say no to it. I can eat this almost any time. Awesome captures!!

    ReplyDelete
  12. code2cookSeptember 20, 2018 at 10:25 PM

    Anshu did not know that you are punjabi, I will surely refer your blog for punjabi specific things now on. This dhaba style choley looking very inviting, I wish if I could have grabbed them from the screen and eaten with rice. So yummmmy

    ReplyDelete
  13. mildly indianSeptember 21, 2018 at 12:27 AM

    That choley surely makes my mouth water. I would probably cozy up with a warm bowl o this, a naan and a good book to read...

    ReplyDelete
  14. HayleySeptember 21, 2018 at 1:01 AM

    Okay Anshu I am gate crashing to yours :) Amrissari chole sounds so exciting and tempting, you have made it so perfectly, right colour and right spices. Poring tadka in the end is new to me, surely I will try as well.

    ReplyDelete
    Replies
    1. AnshuSeptember 22, 2018 at 12:50 AM

      Always welcome Jagruti :) I am so glad you liked it ...

      Delete
  15. GeethaSeptember 21, 2018 at 3:16 AM

    Anshu Amritsari choley looks absolutely delicious and lipsmacking. I love your tip to use baking soda to keep chickpeas moist. I am just wondering is teabags used to get the dark bright colour or does it lend any flavour to the choley. Over all big thumbs up.

    ReplyDelete
    Replies
    1. AnshuSeptember 22, 2018 at 12:52 AM

      Hi, teabags are used just for that dark color and no flavoring. For that matter, you can even try adding 2 to 3 dried amla while boiling chholey instead of teabags; that would also impart a great color.

      Delete
  16. preethi'scuisineSeptember 23, 2018 at 3:09 AM

    OMG Anshu choley looks so gorgeous.I can wipe it off with some yummy Naans. I love dhaba style food which is spicy. Fab share.

    ReplyDelete
  17. www.annapurnaz.inSeptember 24, 2018 at 11:24 AM

    A Punjabi food is incomplete without chole. Freshly ground masala does wonders to the taste of chole. Loved whole of your set up and beautiful capture of delicious chole

    ReplyDelete

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