Dear Mommies,
Here’s another working mom, just like you, balancing life between the hustle of work and the love for feeding her little one. Let me introduce myself. I’m a single mom, running a small business selling beautiful handloom sarees (you can check it out at www.sanskriticuttack.com). Every bit of support counts, so I’d appreciate any love you could send my way!
But today, let’s step into my kitchen. Just like most moms, I want to feed my kid nutritious meals, but as all moms know, children are picky eaters. My daughter doesn’t eat everything, and being a chill mom, I don’t force her. I let her make her own choices, though my mom doesn’t approve. It’s funny because when I was a kid, I was just as stubborn about food as my daughter is now! My mother, who was also a working mom, managed to accommodate my picky eating habits, so how can I complain when my little one is just like me?
The one thing that saves me is my daughter’s love for pulses—chole (chickpeas) being one of her absolute favorites. From dal to chole, she gobbles them up without a fuss. That’s where this recipe comes in. Today, I’m sharing my modified version of Amritsari Chole—a dish that brings comfort and flavor without requiring you to spend hours in the kitchen.
I was introduced to cooking early in my life, partly because it fascinated me and partly because my mom worked, which meant I spent more time in the kitchen. Now, cooking is something I love, especially when it’s for my daughter. There’s something about knowing exactly what goes into the food that makes me feel good, especially when I’m trying to replicate the same flavors kids love to eat at restaurants—except healthier!
So, let’s get back to the Amritsari Chole. This recipe was inspired by a YouTube video by Ranveer Brar, though I must admit, I didn’t follow it exactly. I made some tweaks to fit what I had available (including using chai patti instead of a muslin cloth!). The result? My daughter loves it, and I’m pretty sure you and your kids will too.
Ingredients:
For the Chole (Chickpeas):
- 1 ½ cups chickpeas (soaked overnight)
- 4 cups water (boiled with chai patti/tea leaves)
- 1 cinnamon stick
- 1 black cardamom
- 4-5 cloves
- 1 tsp black peppercorns
- 1 bay leaf
- ½ tsp salt
- ¼ tsp baking soda
For the Chole Masala:
- 2 ½ tsp coriander seeds
- 1 ½ tsp cumin seeds
- 1-2 dried red chilies (adjust to taste)
- 15-20 black peppercorns
- 5-6 cloves
- ½ tsp carom seeds (ajwain)
- 2 black cardamoms
- 2-3 green cardamoms
- 1 mace flower
For the Base Masala:
- 1 medium onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste (store-bought or homemade)
- 4 tbsp mustard oil
- ½ tsp aamchur powder (dry mango powder)
- Salt (adjust to taste)
For the Tadka (Optional but Recommended):
- 1 tbsp clarified butter (ghee)
- 1 whole green chili (split in half)
Step-by-Step Recipe for Amritsari Chole
Let’s get to the heart of the dish: the Amritsari Chole. This recipe may seem like it has a lot of steps, but don’t worry—it’s worth every minute, and it’s much easier than it looks.
- Preparing the Chole:
- Soak 1 ½ cups of chickpeas overnight in enough water to cover them.
- In the morning, boil 4 cups of water with chai patti (tea leaves). I know Ranveer Brar used a muslin cloth to make a tea potli, but I just boiled the tea directly in the water, strained it, and it worked fine.
- In a pressure cooker, add the soaked chickpeas, the boiled tea water, and your whole spices: 1 cinnamon stick, 1 black cardamom, 4-5 cloves, 1 tsp black peppercorns, and 1 bay leaf.
- Season with ½ tsp salt and ¼ tsp baking soda (trust me, you need baking soda, not baking powder!). This helps soften the chickpeas.
- Pressure cook for 6-8 whistles. Set aside once done.
- Preparing the Chole Masala:
- Dry roast your spices: 2 ½ tsp coriander seeds, 1 ½ tsp cumin seeds, 1-2 dried red chilies, 15-20 black peppercorns, 5-6 cloves, ½ tsp carom seeds (ajwain), 2 black cardamoms, 2-3 green cardamoms, and 1 mace flower.
- Once the spices are fragrant and lightly toasted, cool them down and grind them into a fine powder using a spice grinder. This is your chole masala.
- Making the Base Masala:
- In a large kadhai (pan), heat 4 tablespoons of mustard oil. If you prefer another oil, feel free to use it, but I like the tangy flavor mustard oil adds.
- Once the oil is hot, add the finely chopped onions. Sauté them until they turn golden brown.
- Add 1 tablespoon of ginger-garlic paste (I used the store-bought one to save time). Sauté until the raw smell disappears.
- Now add your pureed tomatoes. Cook the mixture until the oil starts to separate from the masala.
- Sprinkle in your freshly prepared chole masala. Let the masala cook for a few minutes to release all its lovely aromas.
- Combining It All:
- Add the pressure-cooked chickpeas (along with the water they were cooked in) into the base masala.
- Stir everything together, letting the flavors meld. Add ½ teaspoon of aamchur powder for a tangy finish, and adjust the salt to taste. Remember, you added some salt when cooking the chickpeas, so taste before adding more.
- Simmer for 8-10 minutes, allowing the chickpeas to absorb all those delicious spices.
- Optional Tadka (for Extra Flavor):
- For an extra kick, you can add a tadka. Heat 1 tablespoon of ghee (clarified butter) in a small pan and add 1 whole green chili, split down the middle. Let it sizzle for a few seconds before pouring it over the chole.
- This step is optional, but I highly recommend it if you want to give the dish an extra burst of flavor!
A Mom’s Life in the Kitchen
Honestly, being a mom who works and cooks can feel like a juggling act, but I enjoy cooking, especially when it’s for my daughter. While I don’t follow precise portions for oil or masala, I can confidently say no one has ever been disappointed by my cooking! My kitchen might be a little messy, and my cooking videos amateur, but hey, I’m doing my best.
As a mom, my priority is making sure my daughter eats something healthy, especially when she loves dishes like Amritsari Chole. It’s comforting, wholesome, and way better than anything you’d get outside.
Support My Journey
So, between running my handloom saree business and making delicious meals, life can get pretty hectic. If you’re looking for authentic handloom sarees, please check out my small business at www.sanskriticuttack.com. Every bit of support helps this single mom keep going!
Final Thoughts:
That’s it for today’s recipe. I hope you try this Amritsari Chole and enjoy it as much as my daughter does. It’s flavorful, easy to make, and perfect for busy moms like us. Don’t worry about the exact measurements—just go with your instincts and your taste buds will guide you!
Leave a comment if you try the recipe, and let me know how it turned out. Until next time, happy cooking, mommies!
