Wash the chole very nicely about 3 – 4 times
Then add amla and enough water to soak
Cover with a net and soak for 8 hours
Then put them in the pressure cooker along with the same water
Make a potli with all the masala and tie it nicely and put it in the chole Add salt baking soda and mix it nicely
Close the lid and cook on high flame for one whistle Then make the flame low and cook for half an hour
When they are done let them cool down completely on their own
Then strain them in a big strainer and we can press the chana whether it is cooked nicely or not When all the water comes out then transfer the chole in a big bowl
In a pan combine together jeera coriander seeds black peppercorns badi elaichi choti elaichi javitri star anise bay leaves cloves cinnamon sticks and dried red chillies Roast them on low heat until a good aroma comes and the masala changes colour
Then switch off the gas
Now add kasoori methi methidana and salt
They will roast as the pan is still hot Then add anardana powder and mix them nicely When it becomes cool then transfer it in a mixer jar Add amchur powder and black salt and kashmiri red chilly powder. Grind them into a fine powder Take it out in a bottle
Fresh homemade Chole Masala is ready
Store it in an airtight bottle or box and it can be stored for 3 – 4 months in the refrigerator Add 2 tbsp of this Masala to the chole and mix them nicely with your hands cover and keep them aside
Keep the water also for further use
Heat oil in an iron kadai and add ajwain and let it splutter
Now add the chopped onions Cook them on low heat stirring in between until they become light brown Then add chopped green chillies and cook for a few seconds
Now add ginger garlic paste and cook them for a minute
Then add haldi kashmiri red chilly and dhaniya powder and mix them nicely
Now add tomato puree and cook on low heat until all the moisture evaporates and the masala leaves the oil Now add some chole water and some chole to the masala Crush the chole with the back of a spoon
Then add the remaining chole and water
Mix them nicely and add little water if required
Now add the chole masala and jeera powder and mix them well and let it simmer on low heat for 5 – 7 minutes
Switch off the gas
Add some chopped coriander leaves and chopped ginger here you can add green chillies also
Amritsari Chole is ready to serve
I have served them in a traditional way
Take a copper thali and place masala kulchas on one side
Take out chole in a copper base kadai
Heat ghee and pour over the chole Garnish with ginger jullienne slit green chilli and coriander leaf Place pyaz lachcha and green chillies in a small brass plate
Green chutney and Gobhi Gajar ka Achar in earthen bowls as we can’t serve sour dishes in copper or brass utensils
Serve lassi in an earthen glass and water in copper glass
I have also arranged the fresh Chole Masala in a handi
