Chole kulche Recipe
Chole Kulche is a beloved North Indian street food featuring spicy chickpea curry (chole) paired with soft, fluffy bread (kulche). The chickpeas are cooked in a flavorful gravy made with onions, tomatoes, and aromatic spices. Served with warm kulche, this dish is a delicious and satisfying meal enjoyed by many.
Print
Pin
Servings: 4
Calories: 450kcal
Ingredients
Ingredients:
For the Chole (Chickpea Curry):
- 1 Cups Dried chickpeas (or 2 cups canned chickpeas)
- 2 Large onions, finely chopped
- 2 Large tomatoes, pureed
- 2 Green chilies, slit
- 1 tbsp Ginger-garlic paste
- 2 tsp Chole masala (store-bought or homemade)
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 2 tbsp Oil
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges and sliced onions for serving
For the Kulche (Flatbreads):
- 2 Cups All-purpose flour
- 1/2 Cups Yogurt
- 1/4 Cups Milk
- 1/4 Cups Water (as needed)
- 1 tsp Sugar
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 2 tbsp Oil or ghee
- Nigella seeds (kalonji) or sesame seeds(optional)
- Fresh coriander leaves, chopped (optional)
Instructions
Instructions:
Preparing the Chole:
1. Soak and Cook Chickpeas:
- Soak the dried chickpeasovernight or for at least 8 hours.
- Drain and rinse thechickpeas, then cook them in a pressure cooker with enough water and a pinch ofsalt until soft (about 20-25 minutes). If using canned chickpeas, rinse anddrain them.
2. Cook the Onion-Tomato Base:
- Heat oil in a large panover medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions andgreen chilies, and sauté until the onions turn golden brown.
- Add the ginger-garlic paste and cook for another 2 minutes.
- Add the tomato puree and cook until the oil starts to separate from the masala.
3. Add Spices and Chickpeas:
- Add turmeric powder, redchili powder, coriander powder, chole masala, and salt. Cook for a few minutes.
- Add the cooked chickpeas and mix well. Add about 1 cup of water to adjust the consistency.
- Let it simmer on low heat for 15-20 minutes to allow the flavors to blend.
- Sprinkle garam masala andgarnish with fresh coriander leaves.
Preparing the Kulche:
1. Make the Dough:
- In a large mixing bowl,combine flour, sugar, baking powder, baking soda, and salt.
- Add yogurt and milk, andmix to form a soft dough. Add water as needed to get the right consistency.
- Knead the dough for about5-7 minutes until smooth.
- Cover the dough with a dampcloth and let it rest for at least 1 hour.
2. Shape and Cook Kulche:
- Preheat a skillet or tawaover medium heat.
- Divide the dough into equal portions and roll each portion into a ball.
- Flatten each ball and rollit out into a 6-inch oval or round shape. Sprinkle nigella seeds or sesameseeds and chopped coriander leaves on top, if using, and gently press them intothe dough.
- Place the kulche on the hotskillet and cook until bubbles start to form on the surface.
- Flip the kulche and cook the other side until golden brown spots appear.
- Brush with oil or ghee while cooking to keep them soft and flavorful.
3. Serving:
- Serve the hot chole withfreshly cooked kulche.
- Garnish with lemon wedges and sliced onions on the side for an extra burst of flavor.
Notes
[web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="20" order="DESC" orderby="post_title" view="carousel" /]
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 15g | Fat: 14g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 550mg | Fiber: 11g | Sugar: 9g | Calcium: 130mg | Iron: 5mg