Amritsari Chhole

Directions of Use

How To Make

1. Prep the Chole: Soak 3 scoops (125g) of chole overnight or at least 6 hours. Empty the spice sachet in a clean muslin cloth and tie the muslin into a knot.
2. Cook the Chole: Discard the soaking water and empty the soaked chole in a vessel that fits easily in your cooker. Add the salt sachet, muslin spice pouch, and 5 scoops (250ml) of water. Fill your pressure cooker with water till it is 2 inches deep and place a ring/stand in it. Place the chole container on the ring and cook for 8–10 whistles until soft and mushy. Wait for the pressure to release naturally, then remove the container. Discard the spice pouch.
3. Make the Gravy: Mix Kosintta gravy paste with 5 scoops (250ml) of water. First, use the water in the chole container and then add fresh water as needed.
4. Combine and Cook: Add the gravy mix and cooked chole to a pan. Mash 1 tbsp of chole for thickness. Cook for 5–7 minutes, stirring until thick. Add salt if needed.
5. Serve: Enjoy your Amritsari Chole with sliced onions, Bhatura, or Rice!

Delicious Amritsari Chole is ready in minutes!