10 April, 2018
Chole Kulcha Delhi Style~Street Food #BreadBakers
Chole Kulche we enjoyed this delicious Delhi style Chole Kulche during our Blogging Marathon trip to Delhi. This street food is extremely famous and the name is a misnomer as there are no cholay or chickpeas in this dish. The main ingredient is Vatana/dried white peas. The cholay is oil-free and the accompaniment is Indian Kulcha Naan bread.
Thanks to Sonia Gupta for hosting the #BreadBakers Theme “Flat Bread with Yeast or Starter” I am doing the impossible. Making Kulcha!! Will wonders ever cease???
Kulcha or Kulche a type of mildly leavened flatbread, a Punjabi dish, invented as a local version of the naan.
To make a kulcha you will need Maida/APF, water, a pinch of salt and a leavening agent, which can be yeast or old kulcha dough.
The mixture is mixed by hand to make a very tight dough that is covered with a wet cloth and left to stand for an hour or so in a warm place.
The dough has slightly risen, this dough is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape.
Then transferred and baked in the tandoor, an earthen clay oven until done. Often then brushed with butter or ghee and served with any Indian curry.
- You can use with milk or yoghurt also in place of water to make your dough.
- The modern kulcha is stuffed the stuffing can range from paneer (cottage cheese), potatoes, onion and other vegetables.
- Amritsar, a city in Punjab, is famous for its Amritsari kulchas or Amritsari naan where many of these varieties are available.
- In Hyderabad, India, kulcha is also referred to as naan or sheermaal.
Without much ado let us get down to making our Kulcha dough first as the dough need to rise, as the dough rises make the chole.
Let me first tell you that I am not the best person to roll flatbreads out, I make maps. I am sure you will do a better job than me. But still, I will try and make these kulchas yet again and post better pictures.
On the day I was making these kulchas we had no power so I have used the skillet to make them. It was only after I finished I realised I could have used my cooker without the lid. Anyway, this will teach me to keep calm and not run around like a headless chicken at the first sign of things not going my way.
The chole is very easy to make and can be eaten plain without the kulche. The main ingredients for Delhi style chole are white peas, onions, tomatoes, ginger, coriander leaves, chaat masala, jeera powder, garam masala, lemon juice and black salt or pink salt and regular salt to taste.
Street food in Delhi is amazing one of the best food is Aloo Tikki Chaat~Union Territory Delhi.
I have copied this Cholay Kuchla recipe from here totally.
Chole Kulcha Delhi Style
To Make Kulche:
- 2 cups maida/ APF
- 1 tbsp instant yeast
- salt to taste
- 2 tbsp oil
- 1 tbsp sugar
- 2 tbsp curds/yoghurt
- 1/4 cup warm water
- 1/2 cup dhania/coriander leaves chopped
- Butter to brush on top
- In a bowl, mix together maida, yeast, salt, sugar,1 tablespoon oil, yoghurt. Mix well.
- Add a little warm water a tablespoon at a time and mix well bring the dough together and knead into a sticky and soft dough.
- Apply the rest of the oil and cover the dough with a cloth.
- Keep it in a warm place for 1 hour or until the dough is double in size.
- Line a baking tray with Parchment paper.
- Preheat the oven to 475 F/ 220 C.
- Knead the dough for few minutes.
- Make equal sized balls (I made 7 balls).
- Use some dry flour and roll the balls in an oval. (I made them round not wanting to test my rolling skills).
- With a clean cloth, apply some water on the top of the Kulcha.
- Spread some chopped coriander leaves on top.(l used on a few)
- Transfer to the oven and bake for about 10 minutes.
- You can also cook the kulcha on the tawa or skillet on low flame until the kulcha has brown spots on it.
- Turn and cook on the other side again until it gets brown spots.
- Brush with butter9I have not used here)
- Serve hot with Chole.
To Make the Delhi Style Chole:
- 1 cup white dried peas
- 1 onion chopped fine
- 2 tomatoes chopped
- 2 green chillies chopped
- 1 tbsp ginger chopped
- 2 tbsp dhania/coriander leaves chopped
- 1 tsp jeera/cumin powder
- 1 tsp chaat masala
- 1 tsp garam masala(I used rasam masala)
- salt to taste
- 1 tsp red chilli powder
- 1 tsp pink salt
- 1 tsp lemon juice
- Soak the dried peas overnight or at least for 4 hours in warm water.
- Transfer to a pressure cooker, add 3 cups of water, a pinch of salt, and mix well.
- Pressure cook for 2 whistles, they should not be overcooked but must be soft.
- Let the pressure come down naturally and cool the peas.
- If there is too much water remove and reserve it to use in dal.
- Mix all the ingredients and serve immediately with paratha or kulcha.
- You can also eat them like my daughter ate, she ate them plain, with more lemon juice.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.