Amritsari Chole | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Описание: Soaked chickpeas boiled with tea leaves, cooked in tomato gravy and served with kulchas.

AMRITSARI CHOLE

Ingredients

2 cups chickpeas, soaked overnight
1 tea bag
A pinch baking soda
2 tablespoons oil
1 bay leaf
3-4 black peppercorns
1 inch cinnamon
4-6 cloves
1 black cardamom
2 teaspoons ginger-garlic paste
2 medium onion, finely chopped
1½ teaspoons red chilli powder
1½ teaspoons coriander-cumin powder
1 tablespoon Amritsari chole masala
1 cup fresh tomato puree
Salt to taste
½ cup chickpea stock
1-2 green chillies, finely chopped
1 teaspoon dried mango powder
Kulcha for serving
Date-green chutney for serving

Method

1. Take chickpeas in a pressure cooker. Add 4 cups water, a tea bag and baking soda and cover and cook till done. Strain in a bowl and reserve the chickpea stock.
2. Heat oil in a non-stick pan. Add bay leaf, black peppercorns, cinnamon, cloves and black cardamom and sauté for 10 seconds.
3. Add ginger-garlic paste and sauté for 1 minute. Add onions and sauté on medium or high heat till golden brown.
4. Add chilli powder, coriander powder and Amritsari chole masala and sauté for 1 minute.
5. Add tomato puree, mix and cook for 1-2 minutes. Add chickpeas and mix. Reduce heat, add salt and mix well.
6. Add chickpea stock, mix, cover and cook on low heat for 5-10 minutes. Lightly mash the mixture, add green chillies and dried mango powder, mix and cook for 2 minutes.
7. Serve hot with kulcha and date-mint chutney.

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