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5 from 4 votes

Amritsar Breakfast | Chola Poori | No Onion No Garlic Chole

Amritsar Breakfast | Chola Poori is one of the most popular and delicious breakfasts from the city of Amritsar.
Course Breakfast, Dinner, Lunch
Cuisine Indian Cuisine, Punjabi Cuisine
Keyword Street Food
Prep Time 8 hours
Cook Time 40 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Kadai / Wok / Pan

Ingredients

  • 1 cup Kabuli Chana / Chick Pea
  • 2 tsp Tea or 2 tea bags
  • 1 Black Cardamom
  • Small Piece of Cinnamon Stick
  • 2-3 Cloves
  • 1 Bay Leaf
  • Salt to taste
  • 3/4 tsp Baking Soda

Whole Spices

  • 1 Cinnamon Stick
  • 1/2 tsp Cumin Seeds
  • 2-3 Cloves
  • 1 Black Cardamom
  • 1 Bay Leaf
  • 2 Dried Red Chillies
  • 3-4 Black Peppercorns
  • 2 Green Cardamom
  • 1 Mace
  • Nutmeg grate very little
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tbsp Kasoori Methi

Powdered Spices

  • 1/2 tsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Dry Mango Powder / Amchoor
  • 1 tsp Anardana Powder

Tempering

  • 1/8 cup Desi Ghee
  • Pinch Asafoetida
  • 1 ” Ginger
  • 2-3 Green Chillies

Instructions

  • Wash and soak the chickpeas overnight or about 8 hours .
  • Wash again , this time rub them well so that some of the skin comes out.
  • Now add the chola to a pressure cooker along with water . The water ahould be just about a inch more than the chola.
  • Add tea bags or tea leaves tied in a muslin cloth . Also add a black cardamom , a bay leaf , a small cinnamon stick , a few cloves , salt to taste and a pinch of baking soda.
  • Pressure cook the chola on medium flame for 5-6 whistles, or till done.
  • Discard the whole spices and drain the water , but reserve it .
  • Now place the boiled chola and the potato cubes ( if using ) in a wok or a kadai .
  • Roast the whole spices on a slow flame and grind to a fine powder .
  • Sprinkle the prepared chola masala over the chola and mix well.Let them marinate for about 15 minutes.
  • Next heat ghee over medium flame , add ginger , green chilly and asafoetida . Pour this hot ghee over the chole. Switch on the flame and mix well .
  • Gradually add the reserved water to adjust the gravy consistency . Simmer and cook for 3-5 minutes .

Notes

  • Soaking the channa overnight helps them to become tender, make sure you soak them in plenty of water.
  • You can use canned chickpeas.
  • The spice mix can be made in advance and stored.
  • If you do not have Pomegranate seeds, Use dry mango powder.
  • Sometimes, I use ready Chola Masala.