CHOLE KULCHE needs no definition. But before going to start my recipe lets have a brief history of Chole Kulche. CHOLE KULCHE is one of the main north indian dishes which was originated from Punjab region. Chole Kulche is very much famous in Delhi. And it is one of the favorite street food for the people of Delhi. The main ingredients of Chole Kulche are Plain flour (maida) and chana (chickpeas). Chole Kulche can be eaten as a snacks or breakfast or sometimes, accompanied with lassi. Chole Kulche has alternative name such as, Chole Bhature, Chole paratha and Chole Puri. Kulcha is a flatbread that is originated in the Indian subcontinent. Kulcha is made from all-purpose flour (maida), water, salt, yeast powder, ghee and yogurt or milk. Usually Kulcha is baked in earthen clay oven (tandoor), but here I made it on Tawa. So, this is called Tawa-Kulcha...
Prep Time: 1 hrs
Total Time: 2 hrs
Cuisine: Punjabi
Servings: 4-5
Course: Lunch, Dinner, Breakfast or Snack
Author: Ayesha Md
Prep Time: 1 hrs
Total Time: 2 hrs
Cuisine: Punjabi
Servings: 4-5
Course: Lunch, Dinner, Breakfast or Snack
Author: Ayesha Md
Ingredients:
For Kulche:
75 ml of lukewarm water
2 tsp active dry yeast powder
1/2 tbsp salt (as per taste)
3 tbsp ghee + 1 tbsp for greasing the dough
3 tsp sugar
4 cups of all purpose flour or bread flour (maida)
1 tsp baking soda double action
1 cup of yogurt
75 ml of lukewarm water
2 tsp active dry yeast powder
1/2 tbsp salt (as per taste)
3 tbsp ghee + 1 tbsp for greasing the dough
3 tsp sugar
4 cups of all purpose flour or bread flour (maida)
1 tsp baking soda double action
1 cup of yogurt
For Chole (chickpeas):
200-250 gm white chickpeas (chole)
1 tbsp black pepper powder
1 tbsp Garam Masala
1 tbsp cumin powder
2 tbsp red chili powder
1 tbsp turmeric powder
1 tbsp chat masala
2-3 tbsp Shan/National Chole Masala
2 bay leaves
1 tbsp cumin seeds
salt as per taste
2 tbsp lemon juice
100 ml oil
1 tbsp ginger garlic paste
1 medium size onion thinly slice
2 tomatoes, finely chopped
2-4 green chilies, finely chopped
1 bunch of coriander leaves
1-2 tbsp baking soda
4 cups of water or as required
200-250 gm white chickpeas (chole)
1 tbsp black pepper powder
1 tbsp Garam Masala
1 tbsp cumin powder
2 tbsp red chili powder
1 tbsp turmeric powder
1 tbsp chat masala
2-3 tbsp Shan/National Chole Masala
2 bay leaves
1 tbsp cumin seeds
salt as per taste
2 tbsp lemon juice
100 ml oil
1 tbsp ginger garlic paste
1 medium size onion thinly slice
2 tomatoes, finely chopped
2-4 green chilies, finely chopped
1 bunch of coriander leaves
1-2 tbsp baking soda
4 cups of water or as required
Direction for cooking:
1. Take an empty bowl, then add flour, salt, baking soda yogurt and ghee.
2. Take an another bowl, dissolve yeast and sugar in lukewarm water and let it settle for 10 minutes.
3. Now mix this mixture and knead it for at least 5-10 minutes or till it becomes a soft dough. Take an another bowl, and transfer this dough by greasing with ghee/oil at the top of the dough and nearby surfaces. Cover it with cling drape and let it rise for 6-8 hours.
4. Wash white chickpeas (Kabuli chana) add baking soda, water and salt and soak it for overnight or at least for 6-8 hours, else chickpeas will not be soft when cooked.
4. Take an empty pressure cooker, heat oil then, add bay leaves and cumin seeds when splutter then adds onion saute till they turns golden brown. Now add ginger garlic paste, tomato and saute for 5 minutes. Then add all the dry spices such as, salt, black pepper powder, red chili powder, garam masala, cumin powder, chat masala, Shan/National chole masala, turmeric powder and lemon juice. Drain the excess water from the soaked chickpeas and wash once before adding this chickpeas to the gravy and then add water and bring to a boil, cover the lid of the pressure cooker and cook on very low flame for about 20-30 minutes or 8-10 whistles.
5. Open the lid of the pressure cooker, if there is excess water, then turn the flame on high and evaporates, it by adjusting the gravy then garnish with green chilies and coriander leaves.
6. Remove the dough from the bowl, sprinkle some flour on the rolling board and starts kneading the dough for a few minutes. Divide the dough into 6-8 equal sizes. And make a small ball. With the help of rolling pin, flatten the dough into small size Kulcha.
7. Heat the non-stick Tawa (pan) and place the Kulcha on the tawa and cook for a few minutes or until it starts bubbling, then flip the Kulcha on the other side and cook till it get brown spot.
8. Serve the Kulcha hot with your chole.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe.....
2. Take an another bowl, dissolve yeast and sugar in lukewarm water and let it settle for 10 minutes.
3. Now mix this mixture and knead it for at least 5-10 minutes or till it becomes a soft dough. Take an another bowl, and transfer this dough by greasing with ghee/oil at the top of the dough and nearby surfaces. Cover it with cling drape and let it rise for 6-8 hours.
4. Wash white chickpeas (Kabuli chana) add baking soda, water and salt and soak it for overnight or at least for 6-8 hours, else chickpeas will not be soft when cooked.
4. Take an empty pressure cooker, heat oil then, add bay leaves and cumin seeds when splutter then adds onion saute till they turns golden brown. Now add ginger garlic paste, tomato and saute for 5 minutes. Then add all the dry spices such as, salt, black pepper powder, red chili powder, garam masala, cumin powder, chat masala, Shan/National chole masala, turmeric powder and lemon juice. Drain the excess water from the soaked chickpeas and wash once before adding this chickpeas to the gravy and then add water and bring to a boil, cover the lid of the pressure cooker and cook on very low flame for about 20-30 minutes or 8-10 whistles.
5. Open the lid of the pressure cooker, if there is excess water, then turn the flame on high and evaporates, it by adjusting the gravy then garnish with green chilies and coriander leaves.
6. Remove the dough from the bowl, sprinkle some flour on the rolling board and starts kneading the dough for a few minutes. Divide the dough into 6-8 equal sizes. And make a small ball. With the help of rolling pin, flatten the dough into small size Kulcha.
7. Heat the non-stick Tawa (pan) and place the Kulcha on the tawa and cook for a few minutes or until it starts bubbling, then flip the Kulcha on the other side and cook till it get brown spot.
8. Serve the Kulcha hot with your chole.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe.....
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