If you’ve ever roamed the bustling streets of Amritsar, chances are the rich aroma of spiced chickpeas wafting from roadside dhabas has stopped you in your tracks. That’s Amritsari chhole doing its magic — a deeply spiced, slow-simmered chickpea curry, traditionally paired with fluffy, golden bhature. It’s not just a meal; it’s an event. Whether you’re revisiting this punjabi chole recipe from childhood memories or trying to recreate a restaurant favorite at home, this version of chhole bhature is going to hit all the right notes — hearty, flavorful, and utterly satisfying.
Amritsari Chhole with Bhature
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Indian
For the Amritsari Chhole
- 1½ cups dried chickpeas kabuli chana, soaked overnight
- 2 black tea bags or 1 tbsp loose black tea tied in cheesecloth for color
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 onions finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes finely chopped or pureed
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1½ tsp red chili powder
- 1 tsp amchur dry mango powder
- 1 tsp garam masala
- 1 tbsp chole masala store-bought or homemade
- Salt to taste
- Fresh coriander for garnish
- Sliced onions and lemon wedges to serve
For the Bhature
- 2 cups all-purpose flour maida
- 2 tbsp semolina sooji
- ½ tsp baking soda
- ½ tsp sugar
- ¼ cup yogurt
- Warm water as needed
- 1 tbsp oil for the dough
- Oil for deep frying
Boil the Chickpeas
Drain soaked chickpeas and pressure cook with tea bags, a pinch of salt, and 4 cups water for 5-6 whistles. If using a pot, cook for about 45–60 minutes until soft.
Sauté the Base
In a heavy-bottomed pan, heat oil or ghee. Add cumin seeds and bay leaf. Once fragrant, add chopped onions and sauté until golden brown.
Add the Flavors
Stir in ginger-garlic paste. Cook for a minute, then add tomatoes. Cook until the oil separates.
Spice It Up
Mix in turmeric, coriander, red chili powder, amchur, garam masala, and chole masala. Stir well.
Combine
Add boiled chickpeas with a bit of their cooking water. Let the chhole simmer for at least 20 minutes. Crush a few chickpeas to thicken the gravy. Adjust salt and spices as needed.
Prepare the Dough
Mix flour, semolina, baking soda, sugar, yogurt, and oil. Add warm water gradually to make a soft dough. Cover and let rest for 2 hours.
Shape & Fry
Divide dough into small balls, roll into discs (not too thin), and deep fry in hot oil. They should puff up and turn golden.
Pairings
This Amritsari chhole is a star on its own but pairing it with fluffy bhature elevates the experience. On a lighter day, serve it with jeera rice or a simple veg pulao recipe. You can even try it with kulchas for a version reminiscent of a chole kulche recipe you’d find in Delhi. Want a more global table? Add a side of chakalaka or a cholent-inspired twist using kidney beans and slow-braised spices. For a complete punjabi feast, pair it with chilled lassi, pickled onions, and some tangy tamarind chutney on the side.
FAQs
1. Can I use canned chickpeas?
Yes, but for the best texture and flavor — especially if you’re aiming for a truly authentic punjabi chole or pindi chole recipe — dried chickpeas are the way to go.
2. What kind of chickpeas should I use?
Always go for white kabuli chana. They're the base of nearly every chhole recipe or choley recipe in Punjabi households. Desi chana can be used for a different rustic variation.
3. Is this similar to chhole recipe served with poori or rice?
It’s richer and spicier, more in line with a chhole bhature recipe or a best chole recipe you’d get at dhabas. It stands apart from milder versions served with poha or idli sambar.
4. Can this be made ahead?
Absolutely. In fact, the chhole tastes even better the next day as the spices deepen. Just reheat gently and fry the bhature fresh.
