Amritsari Chole Baozi Recipe
How To Make Amritsari Chole Baozi
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Amritsari Chole Baozi Recipe Baozi is often eaten as a snack or part of a larger meal, especially during festivals or family gatherings in China.
- Total Cook Time 40 mins
- Prep Time 15 mins
- Cook Time 25 mins
- Recipe Servings2
- Medium
Ingredients of Amritsari Chole Baozi
- 200 gms Chickpeas (soaked overnight)
- 4 nos Tea Bags (optional, for color)
- 700 ml Water (for boiling)
- 100 gram Onions , finely chopped
- 100 gram Tomato, pureed
- 15 gram Ginger-Garlic Paste
- 2 nos Green Chilies, finely chopped
- 5 gram Cumin Seeds
- 2 gram Bay Leaf
- 2 gram Black Cardamom
- 2 gram Cinnamon Stick
- 1 gram Cloves
- 2 gram Turmeric Powder
- 4 gram Red Chili Powder
- 5 gram Coriander Powder
- 5 gram Roasted Cumin Powder
- 5 gram Amchur Powder (Dry Mango Powder)
- 3 gram Garam Masala
- 2 gram Kasuri Methi (Dried Fenugreek Leaves)
- 10 gram salt
How to Make Amritsari Chole Baozi
1.
Soak the chickpeas overnight, drain and rinse and set to boil with water and salt. Add a few teabags and cook for about 2 hours until they are completely cooked. Alternatively, they can be pressure cooked till soft.
2.
Heat oil in a heavy bottomed pan, add the whole spices and allow to cook till their aroma are released.
3.
Add Chopped onion and cooked till they start browning. Add ginger garlic paste and sauté till oil starts to separate.
4.
Add powdered spices and simmer till oil releases from the spices.
5.
Add the fully boiled chicken peas along with the reserved liquid from boiling and mash a few of the peas to gain consistency and simmer for another 10 minutes.
6.
Finish the Dish with garam masala, kasuri methi and amchur powder and adjust seasoning as required. Garnish with Chopped coriander and serve assembled in the bao.
Final Assembly:
1.
Like a Taco being assembled used the steaming hot bao buns folded between palm or a taco stand, fill the center with chole masala, drizzle with Mint mayo (Optional) and garnish with pickled onions and chopped coriander and serve hot.