How to make chole kulche

Chole Kulche is a popular North Indian dish consisting of spicy chickpea curry (chole) served with soft, leavened bread (kulche). Here’s how you can make it:

Ingredients:

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (chole), soaked overnight or at least for 6-8 hours
• 2 large onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 2-3 green chilies, slit lengthwise (adjust to your spice preference)
• 1-inch piece of ginger, grated
• 4-5 cloves of garlic, minced
• 2 tablespoons chole masala or chana masala (store-bought or homemade)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1-2 tablespoons cooking oil or ghee (clarified butter)
• Salt to taste
• Water, as needed
• Fresh coriander leaves for garnish

For Kulche (Leavened Bread):

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup yogurt (curd)
• 2 tablespoons oil or ghee
• 1/2 teaspoon salt
• Water, as needed

Instructions:

For Chole (Chickpea Curry):

1. Rinse the soaked chickpeas under cold running water and drain them.
2. In a pressure cooker or a large pot, add the soaked chickpeas, enough water to cover them, and a pinch of salt. Pressure cook until the chickpeas are tender (about 4-5 whistles). If using a pot, boil the chickpeas until they are soft and fully cooked.
3. In a separate pan, heat the cooking oil or ghee over medium heat.
4. Add cumin seeds and asafoetida (hing). Let the cumin seeds splutter.
5. Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute or until the raw smell disappears.
6. Add finely chopped onions and cook until they turn golden brown.
7. Add the finely chopped tomatoes, chole masala, turmeric powder, red chili powder, and salt. Mix well and cook until the tomatoes become soft and the oil starts to separate.
8. Add the cooked chickpeas to the pan along with the cooking water. Adjust the consistency by adding more water if necessary. Let the chole simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
9. Garnish with fresh coriander leaves.

For Kulche (Leavened Bread):

1. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt.
2. Add yogurt (curd) and oil or ghee to the flour mixture. Mix well.
3. Gradually add water and knead the dough until it becomes smooth and elastic. The dough should be soft but not sticky. Cover the dough with a damp cloth and let it rest for 1-2 hours.
4. After resting, divide the dough into equal-sized balls and roll each ball into a small disc (kulcha) using a rolling pin.
5. Heat a tava or griddle over medium heat. Place the rolled kulche on the hot tava and cook on both sides until they puff up and get golden brown spots.

Assembling Chole Kulche:

Serve the hot and spicy chole with the freshly made kulche. You can also garnish the chole with additional chopped onions, green chilies, and lemon wedges for added flavor.

Enjoy your delicious Chole Kulche! This dish is perfect for a satisfying lunch or dinner and is a popular street food across North India.