Amritsari Chole is one of the finest Chick Pea recipe that comes from Punjabi Cuisine, specially from the Holy City of Amritsar. Boiled while chickpea is slow cooked and simmered with onion and tomatoes along with some handpicked spices that makes it a delectable curry served with soft and fluffy kulchas or bhatura. To make Amritsari Chole you first need to wash and soak chole over night or at least 7-8 hours till it rises and doubles. Add chole in a cooker along with salt, bay leaf, big cardamom, cinnamon stick and tea bags. Close the lid and pressure cook it till the chole softens. Collect the cooked chole in a bowl along with whole spices, discard the tea bags and keep aside. Heat oil in a wok and add chopped onions and green chilies, saute till the onions sweat and turns pink in color. Now add ginger garlic paste and fry till raw smell does off. Add in chopped tomatoes and saute till they ate mushy. Now add coriander powder, red chili powder, turmeric (optional), amchur powder and anardana powder and fry till oil starts leaving the sides. Now add cooked chole along with the water and mix well. Adjust salt again as per taste and let the curry boil. Simmer the gas and close the lid, let the chole cook for another few minutes till it thickens and oil starts oozing out. Sprinkle some garam masala powder and give a quick stir one last time. Turn off the gas and garnish with some fresh chopped coriander. You Amritsari Chole are good to go with Bhature, Kulcha, Puri or may be some plain rice.
Everyone is life has their very own comfort food. Food that’s easy to make, easy to eat, easy to digest and equally delicious and filling. In India different people have different comfort food that definitely relates to their region and food culture. I am a born North Indian hence my food habits are most of the time inclined towards North Indian food. Though regions never effect a foodie’s palate but still there are a couple of foods that comforts me even on my most lazy days.
One such comfort food is Kadhi Chawal : Kadhi Pakoda with Rice. Kadhi is an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In PunjabKadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.
So today we talk about Punjabi Kadhi. It’s rich, luscious creamy curry mad with sour curd and besan (gram flour) along with some crunchy onion pakoras. While making pujabi kadhi make sure you use ghee while tempering it, this gives an amazing aroma and flavor to the kadhi. Do not skip adding curry leaves or else you will miss that rustic flavor in your plate. Sharing a quick and easy recipe of Pujabi Kadhi Pakoda. Try making at home and share your feedback with me in comment below.
250 grams Dahi/ Curd
2-3 cups water
4 tbsp Besan Gram Flour
4 Green Chilies
1 sprig curry leaves
1 tsp Haldi/ Turmeric powder
salt to taste
For Tempering :
2-3 tbsp Oil or Ghee
1 tsp Mustard seeds
2 Dry red chilies
1 tsp Hing/ Asafoetida
1 sprig curry leaves
2 pods garlic fine chopped (optional)
1/2 tsp Red Chili Powder
2 big Onions fine chopped or sliced
3/4 cup Besan Gram Flour
1-2 pinch ajwain
1/2 tsp Red Chili Powder
1-2 Green Chili fine chopped
1 tbsp coriander fine chopped
salt to taste
water as needed
Oil for deep frying
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