Khatte Chane | How to make Khatte Chane

By Runa Ganguly  |  8th Mar 2018  |  
5 from 1 review Rate It!
  • Khatte Chane, How to make Khatte Chane
Khatte Chaneby Runa Ganguly
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

5

1

About Khatte Chane Recipe

Traditionally a Punjabi recipe, khatte chane or Amritsari Chole has found a special place in our homes. We alter it according to our taste buds. It’s one of the few gravies that can be relished equally with bhaturas, pooris,rice preparations and flat breads. So here’s an authentic Amristsari chole or khatte chane recipe for you to try!

Khatte Chane

Ingredients to make Khatte Chane

  • 400 grams chickpeas soaked for 8 hours or overnight
  • 1 tea bag
  • salt to taste
  • 2 large onions finely chopped
  • 1 large tomato chopped
  • 2 green chillies slit
  • 2 tablespoon ginger-garlic paste
  • 1 large bay leaf
  • 1 teaspoon garam masala powder
  • 1 tablespoon oil
  • 1 tablespoon ghee
  • 1.5 teaspoon Chole masala powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon dry mango/amchur powder
  • 2 teaspoon dried pomegranate seeds
  • water as needed
  • 1 tablespoon finely chopped coriander leaves for garnish
  • 1 teaspoon julienned ginger for garnish

How to make Khatte Chane

  1. drain the soaked chickpeas and boil it with 2 cups of water and the tea bag
  2. once the water is on a rolling boil, reduce heat and let the chickpeas cook covered for 25-30 minutes or until soft
  3. strain the tea bag and the water used for boiling and place the cooked chickpeas in a bowl
  4. heat oil in a wok/pan and add ghee
  5. add the Bay leaf, onions, slit green chillies and ginger-garlic paste and sauté until onions brown slightly
  6. add the tomatoes and dry spices, salt, dried pomegranate seeds and mix everything well and cook covered on Low heat until tomatoes soften
  7. add the chickpeas and a cup of hot water next and mix well
  8. cook covered until the gravy thickens to the desired consistency
  9. serve hot garnished with chopped coriander leaves and julienned ginger accompanied with your favourite flat bread or rice

My Tip:

Adding teabag while cooking the chickpeas is for getting them dark brown in colour. You may choose to avoid it and cook he chickpeas in a pressure cooker too

Reviews for Khatte Chane (1)

Shelly Sharma7 months ago

I will surely try this.
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