Amla Chholay and Bhatura | How to make Amla Chholay and Bhatura

3 reviews
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ByMeera Girdhar
Created on 31st Aug 2015
  • Amla Chholay and Bhatura, How to make Amla Chholay and Bhatura
Amla Chholay and Bhaturaby Meera Girdhar
  • Amla Chholay and Bhatura | How to make Amla Chholay and Bhatura (115 likes)

  • 3 reviews
    Rate It!
  • By Meera Girdhar
    Created on 31st Aug 2015

About Amla Chholay and Bhatura

Chholay is one of my favourite dish of North India specially from Punjab side. It is served as Chholay Chawal, Chholay Kulcha, Chholay Bhatura, Chholay Puri, Chholay Tikki and so on.... I learned this from my mom.... I gave a twist to my mom's recipe by adding Amla to this ..... it gives a nice black colour to my chholay and tangy taste along with the richness of vitamin C.......

Amla Chholay and Bhatura, a marvellous creation to spice up your day. Amla Chholay and Bhatura is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingAmla Chholay and Bhatura is just too tempting. This amazing recipe is provided by Meera Girdhar. Be it kids or adults, no one can get away from this delicious dish. How to make Amla Chholay and Bhatura is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Amla Chholay and Bhaturaby Meera Girdhar. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Amla Chholay and Bhatura is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Amla Chholay and Bhatura

Ingredients to make Amla Chholay and Bhatura

  • Chick Peas- 2 cups soaked overnight
  • Amla- 3
  • Pinch of asafetida (hing)
  • Ginger and Garlic crushed- 2 Tablespoon
  • 2 Green Chilly chopped
  • 4 Onions Chopped
  • 4 Tomatoes chopped
  • 1/2 cup chopped coriander
  • Salt according to taste
  • 1 Teaspoon red chilly powder
  • 1 1/2 Teaspoon Dry Mango Powder
  • 1 Tablespoon Chholay powder
  • 3 Tablespoon oil
  • 1 Teaspoon Cumin seeds
  • Dried Spices used while boiling chick peas-
  • 2 Bay leaves
  • 2 green cardamoms
  • 1 black cardamom
  • 4 cloves
  • Star spice- 1 pc
  • Javitri- small piece
  • Cinnamon- 1 stick

How to make Amla Chholay and Bhatura

  1. Soak chick peas overnight for about 4 hours. Now in a pressure cooker cook it for 20 mins or till it is cooked nicely, with salt and all the dried spices, as in the following step-
  2. ( 2 Bay leaves, 2 green cardamom, 1 black cardamom, 4 cloves, star spice, Javitri, amla (2 full and 1 cut in small pieces) and piece of cinnamon).
  3. After boiling if you want you can remove the amla... if you like tangy taste you can keep it in the curry....
  4. Now in a pan heat oil, add cumin seeds and roast it. Then add crushed ginger garlic and green chillies and saute for some time.
  5. Now add chopped onions and saute it till it is dark brown in color. Time to add chopped tomatoes and salt and saute till tomatoes are cooked.
  6. Next, in a bowl, mix chilly powder and chholay powder with 3 tablespoon of water and add this to tarka. Cook it nicely till the masala leave the oil
  7. Now add boiled chholay without water, cook it nicely for 5 min. Now add a cup of water which we used for boiling chholay.
  8. Cover it with lid and cook for 7 to 10 min... Then add chopped coriander leaves and dried mango powder....
  9. Serve hot with boiled and fried potatoes.... (optional)
  10. Chholay is ready with nice black colour and tangy taste, serve it hot with Rice or Bhatura ......
My Tip: If you want a blacker colour you can use an Iron Pan to cook the Chholay.....

Reviews for Amla Chholay and Bhatura (3)

Anju Maingia year ago
amla fresh or dried? .
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Tushi jaina year ago
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Mansi Saxenaa year ago
which Amla should b used dried or green?kindly reply
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