Amritsari Chole Recipe – With Paneer & Bhature for the Ultimate Punjabi Combo

If you’ve ever enjoyed a warm, fluffy bhatura with spicy Amritsari chole, you know it’s more than a meal—it’s pure comfort food. This Amritsari Chole recipe with paneer adds an indulgent twist, combining creamy textures with bold spices for an unforgettable dish.

 What Makes the Amritsari Chole Recipe So Special?

Originating from the vibrant city of Amritsar, this Amritsari Chole recipe delivers authentic Punjabi flavor. What sets it apart is the slow-cooked chickpeas infused with aromatic spices and finished with paneer—which adds richness and balances the heat perfectly. Serve it with bhature for the full experience.

 Ingredients for Authentic Amritsari Chole Recipe

For the Chole:

1. 2 cups chickpeas (kabuli chana), soaked overnight
2. 1-inch ginger (chopped), 2–3 garlic cloves (minced)
3. 2 onions (finely chopped), 2 tomatoes (pureed)
4. 1 tbsp ginger-garlic paste
5. Whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, green & black cardamom
6. Ground spices: coriander powder, cumin powder, red chili, turmeric, garam masala (1 tsp each)
7. 1 tbsp dried pomegranate seeds (anardana)
8. Salt to taste
9. 200g paneer (cubed)
10. Fresh coriander for garnish
11. For the Bhature:
    2 cups all-purpose flour
12. ½ cup semolina (rava)
13. 1 tsp baking powder, 1 tbsp sugar, salt
14. 1 cup yogurt
15. Warm water as needed
16. Oil for frying

Step-by-Step Amritsari Chole Recipe Preparation

1.  1. Cook the Chickpeas
   Pressure cook soaked chickpeas with ginger, garlic, cumin seeds, bay leaf, cinnamon, cloves, and cardamom until soft (5–6 whistles). Set aside.
2.  2. Make the Spiced Gravy
   Sauté onions until golden, then add ginger-garlic paste.
3. Add tomato puree and cook until oil separates.
4. Mix in ground spices. Cook for 2 minutes.
5. Add chickpeas and a bit of their water. Simmer for 10 minutes.
6. Add paneer and crushed anardana. Simmer for 5 more minutes.
7. Garnish with fresh coriander.

 3. Prepare Bhature

1. Mix flour, rava, baking powder, sugar, salt, and yogurt.
2. Knead into a soft dough using warm water. Let rest for 2–3 hours.
3. Roll into discs and deep-fry until golden and puffed.

 Serving Suggestions for Amritsari Chole Recipe

Serve hot Amritsari paneer chole with freshly fried bhature. Add sliced onions, lemon wedges, and a spoon of yogurt or Punjabi pickle for an authentic touch.

 Tips for Perfect Amritsari Chole Recipe

1. Soak chickpeas overnight for soft, evenly cooked chole.
2. Grind your spices fresh for deeper flavor.
3. Use fresh paneer for soft, creamy texture.
4. Let dough rest to get perfectly puffed bhature.

FAQs for Amritsari Chole Recipe with Paneer & Bhature

1. Can I make Amritsari chole without a pressure cooker?
Yes, you can. Soak chickpeas overnight and boil them in a regular pot for 1.5 to 2 hours until soft. Keep checking for doneness—they should mash easily between fingers.

2. What’s the difference between regular chole and Amritsari chole?
Amritsari chole uses a richer spice mix and sometimes tea water or black cardamom for depth. It’s usually darker, tangier, and has a thicker masala compared to regular chole.

3. How do I make the bhature fluffy and soft?
Use a mix of maida (all-purpose flour), curd, a pinch of sugar, and baking soda. Let the dough rest for 2–3 hours. Roll and fry in hot oil. That’s how you get them to puff up.

4. Can I skip paneer in this recipe?
Absolutely. The paneer adds a rich bite, but the chole is the hero. You can skip it or replace it with boiled potatoes or tofu.

5. How long can I store Amritsari chole?
It stays good in the fridge for 3–4 days. You can even freeze it for up to a month. The flavors actually get deeper the next day.

6. Can I use canned chickpeas?
Yes, but the flavor may be milder. Rinse well and simmer longer in the masala to soak in the spices. Homemade soaked and boiled chickpeas taste better though.