Spice Up Your Kitchen With Homemade Chhole Kulche In Just 6 Steps

Chole Kulche is a quintessential North Indian street food that combines spicy and tangy Chhole with kulche. This popular dish originates from Punjab but has gained widespread popularity across India and beyond for its rich flavors and comforting appeal.

Chhole Kulche is a popular North Indian street food known for its flavorful chhole served with soft and slightly leavened kulcha. Here's a recipe to make Chhole Kulche at home:

1. Ingredients

For Chhole:

- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)

- 2 medium-sized onions, finely chopped

- 2 medium-sized tomatoes, finely chopped

- 2-3 green chilies, slit

- 1-inch piece of ginger, grated or finely chopped

- 4-5 cloves of garlic, minced

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 2 teaspoons coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon garam masala powder

- Salt to taste

- 2 tablespoons cooking oil

- Fresh cilantro (coriander leaves) for garnish

For Kulchas:

- 2 cups all-purpose flour (maida)

- 1/2 cup yogurt (curd)

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- Salt to taste

- 1 tablespoon sugar

- 2 tablespoons oil or ghee

- Water, as needed, to knead the dough

- Butter or ghee for brushing

2. Instructions

Making Chhole:

Step 1-

If using dried chickpeas: Rinse and soak the chickpeas in water overnight or for at least 8 hours. Drain and rinse again before cooking.

If using canned chickpeas: Rinse thoroughly and drain.

Step 2- Pressure cooking chickpeas

- In a pressure cooker, add the soaked chickpeas with enough water to cover them. Cook for about 10-12 minutes after the first whistle, or until chickpeas are tender. If using canned chickpeas, skip this step.

Step 3- Preparing the curry

- Heat oil in a large pan or pot. Add cumin seeds and let them splutter.

- Add finely chopped onions and saut until they turn golden brown.

- Add grated ginger, minced garlic, and slit green chilies. Saut for a minute until fragrant.

- Add chopped tomatoes and cook until they become soft and oil starts to separate.

- Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook the spices for a minute.

- Add cooked chickpeas (along with any remaining water), or canned chickpeas. Mix well with the spice mixture.

- Add water as needed to adjust the consistency of the curry.

- Simmer the chhole on medium-low heat for about 10-15 minutes, stirring occasionally, until the flavors meld together and the curry thickens.

- Add garam masala powder and mix well. Adjust salt and spice levels if needed.

- Garnish with fresh cilantro leaves. Keep the chhole warm while you prepare the kulchas.

Making Kulchas:

Step 1- Preparing the dough

- In a large mixing bowl, combine all-purpose flour (maida), baking powder, baking soda, salt, sugar, and oil or ghee.

- Gradually add yogurt (curd) and mix to form a dough.

- Knead the dough well for about 5-7 minutes until it becomes smooth and elastic. Add water if needed to make a soft dough.

- Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Step 2- Shaping and cooking kulchas

- Divide the dough into equal-sized balls. Roll each ball into a circle of about 5-6 inches in diameter.

- Heat a tawa or griddle over medium-high heat. Place the rolled kulcha on the hot tawa.

- Cook for about a minute until bubbles start to appear on the surface.

- Flip the kulcha and cook the other side for about 1-2 minutes until brown spots appear and it puffs up.

- If you prefer, brush the cooked kulcha with butter or ghee while it's still hot. Repeat with the remaining dough balls.

3. Serving Chhole Kulche

- Serve hot kulchas with hot chhole garnished with chopped onions, fresh cilantro, and a side of green chilies or lemon wedges.

- Enjoy this delicious and flavorful street food at home!