Recipe for Homemade Chole Kulche
Chole Kulche is a popular North Indian street food, especially loved across Delhi and Punjab. The dish pairs spicy and tangy white matar chole with soft, fluffy kulchas cooked on a tawa. The chole is seasoned with amchoor, roasted cumin, and chaat masala for that unmistakable street-style punch. When paired with buttery kulchas sprinkled with kalonji and coriander, the result is a wholesome meal that reflects the vibrant flavours of India’s food culture.
Ingredients
For Chole (Chickpeas Curry):
● 1 cup white chickpeas (kabuli chana)
● 1 large onion, finely chopped
● 2 tomatoes, pureed
● 1 tablespoon ginger-garlic paste
● 2 green chilies, slit
● 2 tablespoons oil or ghee
● 1 teaspoon cumin seeds
● 1 teaspoon turmeric powder
● 1½ teaspoons red chili powder
● 1 teaspoon coriander powder
● 1 teaspoon garam masala
● 1 teaspoon amchur (dry mango powder)
● Salt to taste
● Fresh coriander leaves for garnish
● 1 black tea bag (optional, for darker color)
For Kulche:
● 2 cups all-purpose flour (maida)
● 2 tablespoons curd (yogurt)
● 1 teaspoon baking powder
● ½ teaspoon baking soda
● 1 tablespoon oil
● Salt to taste
● Water as needed
● Butter for brushing
● Fresh coriander and nigella seeds (kalonji) for topping
Instructions
Step 1: Preparing the Chole
1. Soak the chickpeas overnight in plenty of water.
2. Drain the water and transfer the soaked chickpeas into a pressure cooker. Add enough water to cover them, a pinch of salt, and a tea bag for color. Pressure cook for 5–6 whistles or until soft. Discard the tea bag.
3. In a large pan, heat oil and add cumin seeds. Once they splutter, add onions and sauté until golden brown.
4. Add the ginger-garlic paste and green chilies, and sauté until the raw aroma fades.
5. Add tomato puree and cook until the oil separates from the masala.
6. Now add turmeric, chili powder, coriander powder, garam masala, and salt. Mix well.
7. Add the boiled chickpeas along with a little of their water. Mash a few chickpeas with the back of a spoon to thicken the gravy.
8. Simmer for 10–15 minutes until the flavors blend well. Finish with amchur powder and garnish with coriander leaves.
Step 2: Preparing the Kulche
1. In a large mixing bowl, add flour, baking powder, baking soda, salt, curd, and oil.
2. Mix well and knead into a soft dough using water as needed.
3. Cover the dough with a damp cloth and let it rest for 2–3 hours.
4. Once rested, divide the dough into equal portions and roll out each ball into a flat oval shape.
5. Sprinkle chopped coriander and nigella seeds on top, pressing them lightly.
6. Heat a tawa or griddle and cook each kulcha on one side until you see bubbles. Flip it and cook the other side with a little butter until golden brown.
7. Alternatively, you can bake them in a preheated oven at 200°C for 3–4 minutes for a tandoor-like finish.
Step 3: Serving the Chole Kulche
Serve hot Chole with freshly made Kulchas. Garnish the chole with chopped onions, lemon wedges, and a dash of butter for that authentic street-style flavor.
Tips for the Perfect Taste
● Always soak chickpeas overnight for soft and flavorful chole.
● Use a tea bag while boiling to give the chole a rich, dark color.
● Resting the kulcha dough helps it become soft and fluffy.
● Brush warm kulchas with butter or ghee for extra richness.
Final Thoughts
Homemade Chole Kulche combines the warmth of traditional flavors with the joy of cooking from scratch. Whether it’s a weekend brunch or a special family dinner, this delicious combo never fails to impress. Once you master this recipe, every bite will transport you straight to the streets of Amritsar!
