Rich, hearty, and deeply spiced, Amritsari Chhole is a North Indian classic where slow-cooked kabuli chana is simmered in a robust onion–tomato masala. This recipe brings authentic Punjabi flavours to life using Qora Chhole Masala, designed to deliver bold aroma, balanced heat, and depth in every spoonful.
Perfect with bhature, kulcha, or tandoori roti.
Ingredients for Amritsari Chhole
For Cooking the Chana
- Kabuli chana (soaked overnight) – 2 cups
- Water – as required
- Tea leaves / tea powder – 1 tbsp
- Green cardamom – 2
- Bay leaf – 1
- Cinnamon stick – 1 inch
- Cloves – 2–3
- Salt – to taste
For the Masala
- Oil – ¼ cup
- Qora Hing Powder – ¼ tsp
- Garlic (chopped) – 2 tsp
- Ginger (chopped) – 2 tsp
- Onion (chopped) – ¾ cup
- Green chillies (slit) – 2–3
- Qora Turmeric Powder – ¼ tsp
- Qora Kashmiri Red Chilli Powder – ½ tsp
- Qora Chhole Masala – 3–4 tbsp
- Fresh tomato purée – 1 cup
- Tamarind water – 1 tbsp
- Salt – to taste
- Fresh coriander (chopped) – 1 tbsp
How to Make Amritsari Chhole
Pressure-cook the soaked kabuli chana with tea leaves, whole spices, and salt for 6–7 whistles until soft. Set aside with the cooking water.
Heat oil in a heavy pan. Add hing, followed by chopped onions. Sauté until golden. Add ginger, garlic, and slit green chillies, cooking briefly until aromatic.
Stir in tomato purée and cook until the masala thickens and turns glossy. Add Qora Turmeric Powder, Qora Kashmiri Red Chilli Powder, and Qora Chhole Masala. Sauté until oil begins to separate.
Add the boiled chana along with some cooking liquid, tamarind water, and salt. Mix well and simmer for 10–12 minutesto allow flavours to develop.
Finish with fresh coriander and serve hot.
Why Use Qora Chhole Masala?
- Crafted for authentic Punjabi chhole preparations
- Delivers bold flavour without bitterness
Balanced spice blend for slow-cooked legumes
