Amritsari Choley

Six years ago when i had shifted from Delhi to Bombay, the bigger challenge I faced was not to get the house to rent, but, it was the food one gets here. 

Many a times I considered going back because I could not get Choley Bhature here in the morning. Back in Delhi Anand jee (Krishna Market, Lajpat Nagar) Kay Choley Bhature was my favorite but in Bombay, all we get is Idli, Vada and Dosa everyday, everywhere in the name of breakfast. Nothing against South Indian food, (I occasionally have them too) but in the morning I would rather have something very nice to begin the day. Specially Saturdays and Sundays. 

Today is Sunday and I am home. My wife Serene (She is White) is very fond of Choley Bhature, though she doesn't like Indian spicy food. I was up early today because Jordan (my 4 months old son) was crying. After entertaining him for about 1 hour, I went out with him and bought all the necessary ingredients generally I use to make Amritsari Choley. 




The pot is simmering now....



A
 250 grams White Chickpeas (Kabuli Chane)
1 Amla ( If you cannot find it then use the tea bag instead)
4-6 Pieces Black Cardamons 
Salt to taste
Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)
3-4 Green Chillies - finely chopped
2-3 Tomatoes - finely chopped
1 piece Ginger - finely chopped
2-3 tsp Green Corriander - finely chopped
1 Onion - finely chopped
1/2 tsp. Mangopowder (aamchur)
1 Tbsp. Garam Masala
Red Chillies to taste
2 tsp. dry Coriander Powder
100 gms Clarified Butter/oil
2 pieces Bay Leaves


B
For Dry Spices ( Masala)
1/2 tsp. Garam Masala
6 pieces Cloves
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Cumin
1 tsp. Coriander seeds
2 tsp. dried pomegranate seeds (Anardana )

Instructions:

1. Soak Chickpeas in water overnight.
2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chickpeas, tea bag, salt and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK . If you overcook Chickpeas it will end up like a starchy paste.
3. After cooking discard the teaback.
4. On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
5. In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.
6. Add Garam Masala and Tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.
7. Add the dry Masala which you have already roasted on a pan.
8. Add Amchur, Black Salt( if using) and ginger. ( We add it late to keep the flavour)
9. Add water in which you boiled the Chole earlier.
10. Let it bring to a boil and then let it simmer for 10 minutes.
11. Add the 2 tsp dry Coriander Powder.
11. If the curry looks too thick then add some water.
12. Mash some of the Choley by pressing it with a spatula to give it a thick consitency like thick cream.
13. Garnish it with chopped coriander. Green chillies halves, Lime Etc
14. Red onions soaked in vinegar are an excellent accompaniment with Chole.


Serve it with Bhature, Naan, Rice or Roti