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Chole Kulcha Delhi Style
Delhi Style Chole Kulcha or Choley Kulchey, a Street Food made from Dried White Peas and Indian Bread
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Accompaniments, Appetizers-Starters, Bachelor Recipes, Brunch, Flatbreads, Kid-Friendly, Side Dish, Simple and Healthy Diet, Street Food
Cuisine:
North Indian
Keyword:
Chole Kulcha Delhi Style, Street Food, White peas vegetable, Yeasted Flatbreads
Servings:
4
people
Calories:
Ingredients
To Make Kulche:
2
cups
maida/ APF
1
tablespoon
instant yeast
Salt to Taste
2
tablespoon
Oil
1
tablespoon
Sugar
2
tablespoon
Curds/yoghurt
¼
cup
warm water
½
cup
dhania/ coriander leaves chopped
Butter to brush on top
To Make the Delhi Style Chole:
1
cup
white dried peas
1
onion chopped fine
2
tomatoes chopped
2
green chillies chopped
1
tablespoon
ginger chopped
2
tablespoon
dhania/ coriander leaves chopped
1
teaspoon
Jeera/ cumin powder
1
teaspoon
Chaat masala
1
teaspoon
garam masala
I used rasam masala
Salt to Taste
1
teaspoon
Red Chilli powder
1
teaspoon
pink salt
1
teaspoon
Lemon juice
Instructions
To make Kulcha:
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 Chole:
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 them plain, with more lemon juice.
Nutrition
Serving:
0
g
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg