Featuring Amritsari chhole

Ingredients

  • kabuli chana, overnight soaked and pressure cooked till 6 whistles, 2 cups
  • Ghee, 2 tbsp
  • Cumin seeds, 1 tsp
  • Bay leaf, 1 no
  • Roasted cumin powder, 1 tbsp
  • Coriander powder, 1 tsp
  • Ginger green chili paste, 2 tbsp
  • Amchur powder, 1 tbsp
  • Shaman's Punjabi chhole masala, 2 tbsp
  • Red chili powder, 1 tsp
  • Asafoetida, 1 tsp
  • Carom seeds, 1/4 tsp
  • Coriander, finely chopped, 2 tbsp
  • Salt to taste
  • Black salt, a pinch
  • Water as required

Method

  • Heat ghee in a pan. Add bay leaf and cumin seeds to it. Add carom seeds to it. Add asafoetida to it.
  • Add ginger green chili paste to it. Add all powdered spices to it. Saute till oil oozes out.
  • Add boiled kabuli chana to it. Add salt to it.
  • Add sufficient water to adjust the consistency of curry.
  • Garnish it with chopped coriander.
  • Serve it hot with kulcha/ bhatura.