Apr 10, 2018 Nov 27, 2024 by [Archana Potdar] · This post may contain affiliate links · 58 Comments

Chole Kulcha Recipe

Delhi-style Chole Kulche is a famous Street food. This North Indian combo is flavourful, spicy, tangy, oil-free Chole paired with soft, buttery Kulcha, a flatbread to die for. It is a filling snack or breakfast.

Chole Kulche served with spiced chole in a bowl and soft, butter-brushed kulchas.

As I ate away the Chole Kulcha, I realised that the name was a misnomer. There were no cholay or chickpeas but white vatana or dehydrated white peas. So, to make up for the wave of nostalgia that hit me, I decided to make some at home again.
Since we are vegetarians, I use a lot of legumes in our meals. If you like this Chole Kulcha, you may also like our Chana cho Ras, a vegan recipe from Goa made using freshly ground coconut masala. In the Goan cuisine, coconut-based Alsande Tonak is our second favourite, followed by Moonga Gathi. This veg Feijoada is delicious. I can go on and on but do check my category of legumes and lentils for the variety in your meal that we all crave.

Jump to:

What is Kulcha?
Ingredients for Chole Kulcha
Instructions for Chole Kulcha
Substitutes for Chole Kulcha
FAQ's for Chole Kulcha
Chole Kulcha Recipe

What is Kulcha?

Kulcha, or Kulche, is a mildly leavened flatbread, a Punjabi dish invented as a local version of naan. The dough uses all-purpose flour and a leavening agent, such as yeast or old kulcha dough. It is allowed to rise in a warm place and then rolled out.

Traditionally, Kulche are cooked in the tandoor, but you can also cook them in a skillet like I did or the oven. I remember my mom using the dry pressure cooker with the lid. She stuck the Kulcha on the sides of the cooker and lid but did not place the vent. I need to try that next time.

Brushed with butter or ghee, the Kulcha can be served with Indian curry like choley.

Ingredients for Chole Kulcha

To Make Kulche, you will need

Maida / All-Purpose Flour( APF)—Using APF as the base for our dough will give you light and fluffy kulchas. You will need some dry flour to dredge the dough while rolling out the Kulcha.
Yeast—Your dough will rise well, and we are looking for soft, pillowy kucha, so do not skip this step.
Sugar—Use regular white sugar as it feeds the yeast and gives the Kulcha a pleasant, sweet taste.
Salt - I use regular table salt.
Oil - Using good odourless vegetable oil makes the kulchas soft and flavourful.
Yoghurt—Dahi, the kulchas become soft and delicious. Remember, if you use store-bought yoghurt, it has to be unsweetened.
Warm water - Helps activate the yeast.
Coriander leaves - I love the flavour it gives the Kulcha. Use some fresh coriander leaves.
Butter - The flavour is unbeatable for brushing the cooked Kulchae and keeps the Kulcha soft.

To Make the Delhi Style Chole, you will need

White peas- dehydrated white peas, also called vatana this is the base for our Chole.
Onion - I have used one red onion finely chopped
Tomato - Use red juicy tomatoes again and chop them fine.
Green chillies - I love the heat that green chillies give the dish; chop them up.
Ginger - Flavours peas use chopped or grated.
Coriander leaves- Fresh dhaniya is my preferred herb. Use some chopped.
Cumin powder, Chaat Masala, Garam Masala - The flavours that they give any chaat are unique.
Red chilli powder- gives a spiky kick and flavour, not to forget the colour it brings to the Chole
You will agree that no chaat tastes good without this delicious pink salt.
Table Salt - to taste
Lemon juice- gives a tangy flavour and balances the heat from the spice.

Instructions for Chole Kulcha

Without much ado, let us start making our Kulcha dough first. The dough needs to rise, and as it rises, it makes the Chole.

To make the Chole

Rinse and soak the dried peas overnight.
Pressure cook the peas with water and a pinch of salt for 2 whistles, taking care not to overcook them.
Cool the peas and drain out any water.
Mix all the ingredients and serve with kulche.

Delhi street food,Home made Kulcha Recipe,Maida ka Kulcha, Naan, Cholay, Dried White peas — Delhi Style Chole

How to make Kulche

Combine maida, yeast, salt, sugar, 1 tablespoon oil, chopped coriander leaves and yoghurt and warm water to make a soft dough.
Cover and the dough.
Once ready to make the kulchas, knead the dough and roll it out using dry flour.
Apply some water on the top of the Kulcha with a clean cloth.

To cook you can use the skillet and stove top or the oven.

Cooking on the Skillet

In a hot skillet, cook on medium flame until the Kulcha has brown spots on both sides.

Cooking in the Oven

Line a baking tray with Parchment paper. Preheat the oven to 475 F/ 220 C.
Transfer to the oven and bake for about 10 minutes.
Brush with butter. Serve hot with Chole.

Substitutes for Chole Kulcha

All-purpose flour—Use whole wheat flour in place. The Kulcha will not be white like the ones you get on the streets, but we look for healthier food at home, don't we?
Yeast- Use baking soda or Eno fruit salt in place of yeast.
Water- you can use just plain yogurt or milk in place of milk to make the dough.
Dried Peas or Vatana- Use choley, Kabuli chana, garbanzo beans, or chickpeas.
Use a cooked gravy like Chole (masala chole) or Pindi Chole.
I have sometimes used Rasam or Sambhar powder instead of garam masala to vary the taste.

Variations for Chole Kulcha

The modern Kulcha is stuffed, and the stuffing can include paneer (cottage cheese), potatoes, onions, 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 called naan or sheermaal.

Equipment for Chole Kulcha

For the Chole

Bowl to soak and mix
Pressure cooker
Knife and board to cut the ingredients
Bowl/plate to serve

For the Kulcha

Bowl to mix the dough
A lid for the bowl
Skillet
Turner
Oven (if baking in the oven)
Tray for baking the kulche
Parchment paper
Brush to apply the butter
Plate to serve

Storage for Chole Kulcha

The cooled cooked Kulcha does not taste good. It becomes leathery. So make as needed.
You can store the dough covered in the fridge once it has risen.
The Chole tastes best when freshly mixed. Keep the ingredients ready and mix as needed.

Protips for Chole Kulcha

Soak the dehydrated peas overnight or for a minimum of 4 hours in warm water.
Take care not to overcook the peas. They should be well cooked but hold shape.
Roll out the Kulchae evenly.

FAQ's for Chole Kulcha

Is eating Chole Kulche healthy?

Chole Kulcha provides plant protein and carbohydrates, as well as minerals and nutrients. However, since it uses all-purpose Flour, I will eat it occasionally.
Is kulche made of All-purpose flour or Maida?

Yes, Kulche is made from all purpose flour.
Will Kulcha help me lose weight?

No. First, it uses all-purpose flour, and second, you apply butter or ghee generously. So it is not good for weight loss. Even people with diabetes and heart issues should eat it responsibly.
Will eating Chole Kucha spike my blood sugar?

Chole is fine; it has more protein than carbs, but Kulcha, made of all-purpose flour, will spike your blood sugar. But, instead of avoiding Kulcha, eat it in moderation.
What is the difference between Chola Bhatura and Chola Kulcha?

Chole is an Indian curry made from chickpeas. Bhatura is a deep-fried flatbread, while Kulcha is leavened flatbread cooked in a tandoor or skillet.

Sonia Gupta suggested "Flat Bread with Yeast or Starter" as a BreadBakers Theme. I copied this Cholay Kuchla recipe from here.

Pairing Recipes for Chole Kulcha

We love our Kulche with

Summary

Delhi-style Chole Kulche is a delightful twist on a classic favourite! Instead of the usual chickpeas, this recipe uses cooked dried white peas (vatana). A medley of spices, fresh onions,tangy tomatoes, and fresh coriander give the dish a burst of flavour. Serve the Chole with soft, fluffy kulchas brushed with butter. It is satisfying street food and comfort food, perfect for any occasion.

Why not try this recipe and bring a taste of Delhi right to your table? Get cooking, and remember to share your creations with us in the comments below!