By: Payal
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Love the spicy tang of Amritsari Chole but can't nail the authentic taste? Fear not, these insider tips will get you there!
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Start with Kabuli Chole - wash 'em clean and soak overnight (or at least 6-7 hours). Pressure cook till they whistle away like pros.
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Amritsari Pindi Chole rocks that deep, dark black hue. To ace it, toss in tea leaves and dried amla while soaking.
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Get that true Amritsari flavour with an iron pan. It's the secret weapon for that rich, dark finish.
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Level up your Chole game with pomegranate seeds. They add a spicy kick and a unique twist. Oh, and don't forget a pinch of hing - it's a game-changer.
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Whip up a killer spice blend for Amritsari Chole. Toast coriander, cumin, red chillies, black pepper. Grind to perfection & watch your dish come alive.
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Go beyond basics with powdered spices. It's the secret to layers of flavour that'll make your Chole unforgettable.
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Now that you've got the deets, time to spice up your kitchen. Get cooking and savor the taste of authentic Amritsari Chole!
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More Kitchen Tips:
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