Description
Simmers chickpeas—boiled with tea leaves to color them black—in rich spices flavored with acidity from Amchoor (dried mango) and Anardana (pomegranate seeds).
Restaurants serving Amritsari Chole
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chickpeas
- Black tea bag
- Onion
- Tomato puree
- Amchoor(Dried mango powder)
- Garam masala
- Whole spices
Instructions
- Soak chickpeas overnight, boil in pressure cooker with 'black tea bag' and whole spices (cinnamon, cardamom) until beans turn dark and soft.
- Heat oil in a pot, fry onion paste and garlic-ginger well, add tomato puree and special spices (Amchoor, coriander, garam masala) to make masala base.
- Add boiled chickpeas with liquid, simmer on low until thickened while slightly mashing beans.
Learn more Spice, substitutes, tips
Key spices
Amchoor acidity and deep garam masala aroma
Substitutes at Japanese supermarkets
Boiled chickpeas (as an easy substitute)
Pairing
Kulcha(Soft bread)、Bhatura
Trivia
[Trend] Originated in Sikh holy city Amritsar. Darker than regular Chole Masala, featuring 'intense acidity' from Amchoor or pomegranate seeds, possessing unforgettable addictiveness once eaten.
Eating tips & etiquette
[Unique Eating] Use fluffy Kulcha (bread) to mash and eat the fluffy beans together with the dark sauce condensed with acidity and richness!
Allergen
None