Chole Kulche is another popular Indian dish, particularly popular in North India. It consists of spicy chickpea curry (chole) served with soft and fluffy bread called kulcha. It’s a flavorful and satisfying street food delicacy enjoyed by people of all ages. Here’s a recipe to make Chole Kulche at home:
Ingredients for Chole (Chickpea
Curry):
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 2 large onions, finely chopped
- 2 large tomatoes, finely chopped
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, finely chopped (adjust to spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon amchur (dried mango powder) or chaat masala
- 1/4 cup oil or ghee (clarified butter)
- Salt to taste
- Fresh coriander leaves for garnish
Ingredients for Kulcha:
- 2 cups all-purpose flour (maida)
- 1/2 cup plain yogurt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon oil
- Salt to taste
- Water, as needed, to make the dough
- Butter or ghee for brushing
Instructions for Chole (Chickpea Curry):
- Preparation:
- If using dried chickpeas, soak them overnight in water. Rinse and drain before cooking. If using canned chickpeas, rinse and drain them.
- Cook the Chickpeas:
- In a pressure cooker or a large pot, add the soaked and drained chickpeas along with enough water to cover them. Cook until they are tender and easily mashable. If using a pressure cooker, cook for about 5-6 whistles. If using a pot, it may take around 30-40 minutes.
- Prepare the Curry:
- In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Cook for a minute or until the raw smell disappears.
- Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a few more minutes to let the spices blend.
- Add the cooked chickpeas along with the water they were cooked in. Adjust the consistency by adding more water if needed. Let the curry simmer on low heat for about 10-15 minutes to develop the flavors.
- Add amchur or chaat masala for a tangy taste. Adjust salt and spice levels according to your preference.
- Garnish and Serve:
- Garnish the chole with fresh coriander leaves before serving.
Instructions for Kulcha:
- Prepare the Dough:
- In a mixing bowl, combine all-purpose flour, plain yogurt, sugar, baking powder, baking soda, oil, and salt.
- Gradually add water and knead to form a soft and smooth dough. The dough should be non-sticky. Cover the dough with a damp cloth and let it rest for about 1-2 hours.
- Shape and Cook the Kulcha:
- After the resting period, divide the dough into small lemon-sized balls.
- Roll each ball into an oval or round shape using a rolling pin. Make sure the kulchas are not too thick or too thin.
- Heat a tawa or flat pan over medium heat. Place the rolled kulcha on the hot tawa.
- Cook the kulcha on one side until you see small bubbles forming. Flip the kulcha and cook the other side until light golden brown spots appear.
- If you prefer a more traditional approach, you can cook the kulcha directly on a preheated tandoor or oven. Apply water on one side of the kulcha before placing it on the hot surface.
- Brush with Butter or Ghee:
- Once the kulcha is cooked, remove it from the tawa, and brush the top with butter or ghee to enhance the taste.
Serve Chole Kulche:
Serve the hot and delicious Chole with the soft and fluffy Kulchas. You can also serve it with sliced onions, green chilies, and lemon wedges for extra flavor. Enjoy this delightful Indian street food dish at home!