Jain Amritsari Chole

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 it into a knot.
2. Cook the Chole: Discard soaking water and transfer the soaked chole to a cooker. Add salt sachet, muslin spice pouch, and 5 scoops (250ml) of water. Place a ring/stand inside, set the container on it, and pressure cook for 8–10 whistles until soft. Let the pressure release naturally, then remove the container and discard the spice pouch.
3. Make the Gravy: Mix Kosintta gravy paste with 5 scoops (250ml) of water. Use the water from the chole container first, then add fresh water as needed.
4. Combine and Cook: Add gravy mix and cooked chole to a pan. Mash 1 tbsp chole for thickness. Cook for 5–7 minutes, stirring until thick. Add salt if needed.
5. Serve: Enjoy your Jain Amritsari Chole with Bhatura or Rice!

Delicious Jain Amritsari Chole is ready in minutes!