Amritsari Chhole

Indian

Intermediate

Main Course

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Amritsari Chhole
& Onion–Methi Kulcha: A Delicious Punjabi Meal

Name: ~Amritsari Chhole~ & Onion–Methi Kulcha: A Delicious Punjabi Meal
Total time: 75 min
Yield: 1
Cuisine: Indian
Ingredients: For Amritsari Chhole; 1 cup Dried kabuli chana; 2 cups Water (for cooking); 2 medium Onions, finely chopped; 2 medium Tomatoes, finely chopped; 1 tbsp Ginger–garlic paste; 1 tsp Ghee; 2 tbsp Oil; 1 small Black tea bag; 1 Bay leaf; 1 Black cardamom; 2 Cloves; 1 tsp Cumin seeds; ½ tsp Ajwain; 1 tsp Amchur powder; 1 tsp Anardana powder; 1 tsp Coriander powder; 1 tsp Kashmiri red chilli powder; ½ tsp Turmeric powder; ½ tsp Black salt; 1 tsp Regular salt; 1 tsp Chole masala; ½ tsp Garam masala; ½ tsp Kasuri methi; 1 tbsp Fresh coriander, chopped; For Caramelised Onion–Methi Kulcha; 2 cups All-purpose flour (maida); ½ cup Mashed potato (cooked, cooled); ¼ cup Curd; 1 tsp Sugar

75 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Diet

This recipe brings together the earthy punch of Amritsari Chhole and the soft bite of homemade Onion–Methi Kulchas. The chhole develops its signature depth from slow simmering, spiced oil, and tea-infused chickpeas, while the kulchas rise gently with curd and potatoes. Together, they capture the flavour of a classic Punjabi meal without taking shortcuts.

Ingredients

UNITSIngredients

For Amritsari Chhole

1 cupDried kabuli chana

2 cupsWater (for cooking)

2 mediumOnions, finely chopped

2 mediumTomatoes, finely chopped

1 tbspGinger–garlic paste

1 tspGhee

2 tbspOil

1 smallBlack tea bag

1Bay leaf

1Black cardamom

2Cloves

1 tspCumin seeds

½ tspAjwain

1 tspAmchur powder

1 tspAnardana powder

1 tspCoriander powder

1 tspKashmiri red chilli powder

½ tspTurmeric powder

½ tspBlack salt

1 tspRegular salt

1 tspChole masala

½ tspGaram masala

½ tspKasuri methi

1 tbspFresh coriander, chopped

For Caramelised Onion–Methi Kulcha

2 cupsAll-purpose flour (maida)

½ cupMashed potato (cooked, cooled)

¼ cupCurd

1 tspSugar

1 tspSalt

½ tspBaking soda

1 tspBaking powder

3 tbspOil

¼ cupWarm water

½ cupOnion, finely chopped

¼ cupFresh methi leaves, finely chopped

1 tspNigella seeds

1 tspWhite sesame seeds

2 tbspMelted butter

Follow
Directions

Description - Step 1

Cook Chickpeas

Rinse the chickpeas well and soak them overnight so they plump up evenly. Pressure cook them with the tea bag, bay leaf, cardamom, and cloves until they soften completely. The tea colours the chickpeas and adds a faint earthy tone. Remove the tea bag and lightly mash a small portion to help the curry thicken naturally as it simmers.

Step 1

Cook Chickpeas

20 minutes

Step 2

Build Chhole Masala

10 minutes

Step 3

Slow-Simmer the Chhole

15 minutes

Step 4

Mix Kulcha Dough

10 minutes

Plate it up!

Plating Instructions

Scoop the chhole into a shallow bowl and place sliced onions on the side.

Pairing Instructions

Keep the hot buttered kulchas stacked in a cloth-lined basket to hold warmth.

Garnishing Instructions

Sprinkle fresh coriander and a light squeeze of lemon just before serving.