Amritsari Chholay


1 cup dried white chickpeas soaked 8-10 hours
1 inch cinnamon sticks/dal chini
2-3 black cardamom/badi elaichi
1 bay leaf
1/2 tsp ginger paste
2 tsp black tea leaves
Salt to taste

for the masala gravy:
1 medium onion, chopped
1-2 medium size tomatoes, chopped
1/2 tsp chopped ginger/adrak
1 tsp cumin powder/jeera
1 tsp coriander powder/dhania powder
1 tsp fennel powder/saunf (optional)
1 tsp amchur powder/dry mango powder
2-3 green chillies
1/2 tsp red chili powder
1 tsp garam masala powder
1-2 tbsp oil
Some julienned ginger and coriander leaves


1. Soak the dried chickpeas overnight in water or for 8-9 hours.
2. Pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea leaves wrapped tightly in a muslin cloth.
3. Pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
4. Strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves.
5. Heat oil. Add the chopped onions and fry till golden brown.
6. Add green chilies and fry for a minute.
7. Add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
8. Add the cooked chickpeas and saute for 5-6 minutes.
9. Add all the spice powders, stir and saute for a minute.
10.Add the strained stock about 2.5 to 3 cups to the chickpeas. if the stock is less you can add some water.
11.Simmer the mixure till the curry thickens a bit.
12.When the gravy thickens, add some julienned ginger to the chickpeas.
13. Serve hot garnished with coriander leaves along with some bhatura, naan, pooris or basmati rice.

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