Amritsari chole

Chole Kulche is one of the main north Indian dish that is loved as a street food. How many times have we eaten them in your college canteen or on the streets. I can recall the chole’s taste that are severing and wanted to re-create the same taste at home too.

This dish is sure to bring you a flavour of Amritsar streets right into your homes. It is so rich, spicy and full of flavours . Chole has little tangy taste due to added of amchoor powder and sukhi ambi ( dried mango piece) . Spicy and flavour due to added special amritsari channa masala which I brought from Amritsar .


For chole

  • 2 cups Chickpeas ( kabuli channa) soaked overnight
  • 1/2 cup moong dal or masoor dal (soaked 2 hours )
  • 1 teaspoon dried amla pieces
  • 2 green Elachi
  • 2 pieces dried mango

For gravy

  • 2 large onion chopped
  • 2 teaspoon amchoor powder
  • 1 teaspoon ginger garlic paste
  • 2 green chillies
  • 2 tbsp channa masala powder
  • 1 teaspoon coriander Powder
  • 1 teaspoon cumin powder
  • Salt to taste


  • Ginger julienned
  • Thin slices onions
  • Green chillies
  • Coriander


  1. First soak the channa overnight in water.
  2. Pressure cooker the channa adding the dal and spices mentioned above with wrapped tightly in muslin cloth.
  3. Pressure cook for 10 – 15 minutes or till completely cooked.

For gravy

  1. Heat oil in a pan . Add the chopped onions. Sauté till golden brown.
  2. Add slit green chillies and ginger garlic paste. Sauté for few minutes.
  3. Add channa masala powder, cook for a minute.
  4. Add masala into cooked channa.
  5. Add all other spices . Sauté 2 – 3 minutes.
  6. Add water if required. Add salt and simmer till your required thickness.
  7. When the channa is ready. Garnish with ginger julienned, chilli , onions and coriander.
  8. Serve hot with atta Kulcha.


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