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How To Make Amritsari Chole Baozi
How To Make Amritsari Chole Baozi: A Delicious Fusion Recipe
You know a dish is interesting when it makes you stop and think, “Wait, why have I never eaten this combination before?" That’s exactly what Amritsari Chole Baozi feels like. Imagine soft, fluffy bao buns stuffed with spicy Punjabi chole, topped with pickled onions and mint mayo, comforting, messy, flavourful, and honestly, the kind of food you’d crave again after one bite. It takes the familiar warmth of Amritsari chole and gives it a fun, modern twist with Chinese-style bao, almost like a taco you didn’t know you needed. This recipe by Chef Dominic Gerard from 080 Lounge at Bangalore International Airport brings together two iconic food cultures in a way that feels creative without trying too hard.
For the unversed, Bao (also known as baozi in Mandarin, or bao buns) is a traditional Chinese steamed bun that has become popular worldwide. Its history dates back over a thousand years and is deeply embedded in Chinese culinary culture. Here’s a brief look at its origins.
Origin
Baozi is believed to have originated during the Three Kingdoms Period (220–280 CE), around the Wei Dynasty. The buns were initially invented by the famous Chinese military strategist Zhuge Liang (181–234 CE) as a practical food for his soldiers during military campaigns.
According to legend, Zhuge Liang’s army was stationed by a river and needed to cross it to continue their campaign. However, crossing the river safely proved difficult. To solve this, Zhuge Liang ordered his troops to create shao, steamed buns shaped like human heads (in some versions, resembling the head of a general). These were then presented to the river gods in an act of appeasement, asking for safe passage.
Baozi eventually became a staple of Chinese cuisine, evolving from its military origins into a popular dish found in street food stalls, restaurants, and households. Over time, the dish evolved into many regional variations, featuring fillings such as pork, beef, chicken, mushrooms, tofu, and vegetables.
Cultural Significance
Baozi is often eaten as a snack or as part of a larger meal, especially during festivals and family gatherings in China.
It is traditionally consumed for breakfast in many regions of China, particularly in the north.
In modern times, bao buns, especially the soft, fluffy steamed versions have become a popular item in restaurants worldwide, particularly in fusion cuisine, where fillings range from traditional meats to innovative options like fried chicken or even chocolate.
Global Influence
Bao has become increasingly popular globally, especially in the West, where it is now commonly found in Asian restaurants, food trucks, and even fast-food chains as an alternative to sandwiches or wraps.
The dish has also evolved into various regional adaptations such as Taiwanese gua bao (often referred to as Taiwanese pork belly buns) and char siu bao filled with Chinese BBQ pork.
Key Varieties of Bao
Char Siu Bao – Steamed buns filled with Chinese BBQ pork.
Shengjian Bao – Pan-fried bao with a crispy bottom and steamed top.
Gua Bao – A Taiwanese-style bao often filled with braised pork belly.
Vegetarian Bao – Filled with vegetables, tofu, or mushrooms.
Bao has remained a beloved and versatile dish for centuries, adapting to different cultures while staying true to its humble origins.
History of Amritsari Chole
Amritsari Chole, also known as Amritsari Chole Bhature, is a classic Punjabi dish that originated in Amritsar, Punjab, India. The dish is part of the larger tradition of chole, a spicy chickpea curry that is a staple in Punjabi and North Indian cuisine.
Amritsari Chole gained popularity in the late 19th century, with its roots linked to the cultural and culinary exchanges of the region.
It is believed that the dish was first served at food stalls in Amritsar, catering to travellers passing through the city. Chole Bhature soon became a hearty and filling meal that paired spicy chickpeas with deep-fried bhature, a soft and fluffy flatbread.
The combination quickly became a street food legend in Amritsar. Over time, it spread across Punjab and the rest of India, with many regional variations emerging along the way.
The influence of Amritsar’s vibrant street food culture, particularly around the Golden Temple, further elevated the popularity of the dish. Today, Amritsari Chole is cherished not only across India but around the world.
This recipe draws inspiration from the assembly style of a Mexican taco, using bao buns filled with flavourful Amritsari chole to create a wholesome and comforting fusion dish that can easily be recreated at home.
Recipe for Bao
Yield: 12 Nos
Ingredients
All-purpose flour 500 gms
Sugar 30 gms
Instant yeast 3 gms
Baking powder 2 gms
Salt 10 gms
Vegetable oil (or any neutral oil)15 ml
Warm water (adjust as needed)170 ml
Milk powder (optional, for softer texture)1 tbsp
Preparation
To activate the yeast, combine the yeast, sugar, warm water, and a sprinkle of flour in a bowl. Let it sit for 5–7 minutes until bubbly.
In a large mixing bowl, combine the flour, salt, and baking powder.
Add the activated yeast mixture and vegetable oil.
Mix gently until incorporated and form a dough.
Transfer the dough to a floured surface and knead until smooth, soft, and elastic. Shape into a ball and let it rest for 45 minutes, covered with a damp cloth.
Once the dough has doubled in size, punch it down gently to release air bubbles and even out the texture.
Divide the dough into 60 gm portions and roll them into 3-inch diameter rounds using a rolling pin.
Place them on a perforated tray lined with parchment paper, spacing them apart. Cover with a damp cheesecloth and allow them to proof for 20 minutes.
Carefully place them into a steamer and steam for 12–13 minutes until light, fluffy, and shiny on the outside.
Use them to build the tacos with the prepared Amritsari Chole filling.
Recipe for Amritsari Chole
Yield: 1400 gms
For Chole
Ingredients
Chickpeas (soaked overnight) 200 gms
Tea bags (optional, for colour) 4 nos.
Water (for boiling) 700 ml
Onions (finely chopped) 100 gms
Tomatoes (pureed) 100 gms
Ginger-garlic paste 15 gms
Green chillies (finely chopped) 2 nos.
Cumin seeds 5 gms
Bay leaf 2 gms
Black cardamom 2 gms
Cinnamon stick 2 gms
Cloves 1 gm
Turmeric powder 2 gms
Red chilli powder 4 gms
Coriander powder 5 gms
Roasted cumin powder 5 gms
Amchur powder (dry mango powder) 5 gms
Garam masala 3 gms
Kasuri methi (dried fenugreek leaves) 2 gms
Salt 10 gms
Preparation
Soak the chickpeas overnight. Drain, rinse, and boil them with water and salt. Add the tea bags and cook for about 2 hours until fully cooked. Alternatively, pressure cook until soft.
Heat oil in a heavy-bottomed pan. Add the whole spices and cook until aromatic.
Add the chopped onions and cook until lightly browned. Add the ginger-garlic paste and sauté until the oil begins to separate.
Add the powdered spices and simmer until the oil releases from the masala.
Add the cooked chickpeas along with the reserved cooking liquid. Mash a few chickpeas to achieve a thicker consistency and simmer for another 10 minutes.
Finish the dish with garam masala, kasuri methi, and amchur powder. Adjust seasoning as required. Garnish with chopped coriander.
Serve with pickled onions and mint mayo
Like assembling a taco, take the steaming hot bao buns and gently fold them between your palms or place them in a taco stand. Fill the centre with Amritsari chole, drizzle with mint mayo (optional), and garnish with pickled onions and chopped coriander. Serve hot.
Allergens: Gluten, Dairy
Source: News18
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