Chhole Kulche
Veg
Chickpea curry with soft leavened bread — the same deeply spiced chole served with kulcha (a pillowy, leavened white-flour bread baked in a tandoor, softer and less oily than bhature). The kulcha can be plain or stuffed with potato or paneer. Eaten as a lighter morning meal than chole bhature — the kulcha tears more cleanly for scooping. Particularly popular at the street stalls of North Delhi and as a quick dinner.
Cuisines
Punjabi
Delhi
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | dried chickpeas |
| 3 cups | water |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 | onion, finely chopped |
| 2 | tomatoes, pureed |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 1 teaspoon | chole masala |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 | green chili, chopped |
| 1 | lemon, juiced |
| — | salt to taste |
| 4 | kulchas |
Instructions
- 1 Wash and soak the dried chickpeas in 3 cups of water overnight or for at least 8 hours.
- 2 Drain the soaked chickpeas and transfer them to a pressure cooker. Add 3 cups of fresh water and a pinch of salt.
- 3 Pressure cook the chickpeas for 5-6 whistles or until they are soft and cooked through.
- 4 In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
- 5 Add the chopped onions and sauté until they turn golden brown.
- 6 Add ginger paste and garlic paste, and sauté for another minute.
- 7 Stir in the tomato puree and cook until the oil starts separating from the mixture.
- 8 Add chole masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 9 Add the cooked chickpeas along with the cooking water. Simmer for 10-15 minutes, allowing the flavors to meld.
- 10 Add chopped green chili and lemon juice. Stir well and cook for another 2 minutes.
- 11 Serve the chhole hot with kulchas.
Tips
For a richer taste, you can add a tablespoon of butter to the chhole while simmering.