Amritsari Chole RecipeImage Credit Source: Getty Images
What to make in food tomorrow? This question is asked daily in every house. Especially in school and office lunch, there is a daily tension to go to tiffin. Whether you are a housewife, a working person or a student, this question bothers everyone. Somewhere it seems as easy as it seems as easy as it seems to have planned to eat out, and to think about what to cook or make vegetables. Also especially when you want the food to be delicious, nutritious as well as boring. According to the weather in the market, many vegetables and pulses are found, but even after this, there is tension about what to make daily.
It is also important to think of something new every day, take care of the likes and dislikes of every member of the family, take care of seasonal vegetables and budget. Plan a menu for the whole week every Sunday. Along with this, you can take ideas from this article. Yesterday we told you the Dum Aloo recipe for Tiffin on Monday. Now on Tuesday, you can take Amritsari style chickpeas in Tiffin.
Amritsari Chole
Most people like Amritsari Chhole. You can eat them not only with bhatura but also with rice and roti. Spices are used more in the Punjabi chickpeas, such as coriander powder, cumin, garam masala, mango, pomegranate powder, black pepper, bay leaves etc. This doubles the taste of the springs. To make it, you can make a spice at night. Let’s know the recipe for making it
Also read: Take Dum Aloo to Tiffin on Monday, it is easy to make with this recipe
Essential material
To make it, Kabuli Chana (Chole), Black Tea Leaf, Tejpatta, Cinnamon, Clove, Big Cardamom, Salt, Water, Oil, Onion, Tomato, Ginger-Ginger Paste, Green Chilli, Cumin, Coriander Powder, Red Chilli Powder, Turmeric Powder, Garam Masala, Chana Masala / Chhole Masala / Mapa Masala, Amchru Pudar, Kasra, Kasra, Kashaur Paadar, Kashaur Paadar or Accession. Fenugreek, lemon juice and green coriander will be required.
Material for Amritsari Chole (Credit: Getty Images)
Recipe for making chickpeas at home
4 table spoon whole coriander, 2 table spoon cumin, 1 table spoon fennel, dry red chili as per need, 1 table spoon black pepper, 6 to 8 cloves, 1 inch of cinnamon, 2 big cardamom, 3 to 4 green cardamom, 2 bay leaves, 2 bay leaves, 1/2 tsp celery, 1 tsp dried ginger powder (drying), 1 table spoon Powder, 1 table spoon pomegranate, as per taste and a pinch of asafoetida. Use all these spices according to your need.
Chole Masala Recipe: Pexels
Now take one pan and add all the spices to it. Fry for 2-3 minutes on low flame. Just a slight color should be changed and fragrant should not be burnt. Remove the roasted spices in a plate and cool it completely. Now put it in the mixer and grind them finely. Fill the prepared chickpeas in airtight container. You can use it for a few days.
Method of making Amritsari Chole
First of all, soak Kabuli gram overnight. The next morning, add chickpeas in a pressure cooker, 1 to 2 t bags or tea tied in clothes, bay leaves, large cardamom, cinnamon, cloves and salt. Boil till 4 to 5 whistles. The chickpeas should be soft. Now heat the oil in the pan on the second gas and add cumin powder to it. After that add the onion and fry it till it becomes golden. Now add ginger-garlic paste and green chili, fry till good fragrance. Now after this, add tomato puree and add coriander powder, turmeric, red chili and gram masala. When the masala starts leaving oil, then understand that it is roasted.
Amritsari Chole (Credit: Instagram/Chez_Viraj)
Now take out the bag out of the boiled springs and put it in the spices. If there is a lot, then add some chickpeas. After this, cook on low flame for 10 to 15 minutes so that the spices are mixed well. Add Kasuri Methi, Amchur/Pomegranate Powder and Garam Masala to the top. Cook for a while. After this, then add green coriander, lemon juice and finely chopped onion on top. Take the Punjabi style is ready. Now pack it in your tiffin. Along with this, you can take rice or roti according to your choice.
Also read: Avoid making these mistakes while cooking, taste will not deteriorate