Chole Kulcha Recipe

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

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4.67 from 9 votes

Delhi-style Chole Kulcha Recipe in simple easy steps. A street food that combines white peas and soft buttery Kulchas.

Prep Time20

Cook Time10

Soaking time:12

Total Time12 30

Course: Appetizers-Starters, Brunch, Flatbreads, Side Dish

Cuisine: North Indian

Keyword: Bachelor Recipes, Chole Kulcha Delhi Style, Indian Street Food, Kid Friendly Food, Street Food, vegetarian Party Snack, White peas vegetable, Yeasted Flatbreads

Servings: people

Calories: 0.559kcal

Author: ArchanaPotdar

Equipment

2 Bowls to soak and mix
1 Pressure cooker to cook the peas
1 Knife and board to cut and chop
4 Bowls to serve
4 Plates to serve
1 Skillet
1 Kitchen turner
1 Oven if baking in the oven
Baking tray for baking the kulche
Parchment paper
Silicone Brush for brushing

Ingredients

To Make Kulche:

2 cups all-purpose flour
1 tablespoon instant yeast
½ tbs Salt divided
2 tablespoon Oil
1 tablespoon Sugar
2 tablespoon yoghurt
¼ cup water warm
½ cup Coriander leaves chopped
2 tablespoon Butter

To Make the Delhi Style Chole:

1 cup white peas soaked
3 cups Water to cook
1 onion chopped fine
2 Tomatoes chopped
2 Green chillies chopped
1 tablespoon Ginger chopped
2 tablespoon Coriander leaves chopped
1 teaspoon cumin powder
1 teaspoon Chaat masala
1 teaspoon garam masala I used rasam masala
1 teaspoon Salt or to taste
1 teaspoon Red Chilli powder
1 teaspoon rock salt
1 teaspoon Lemon juice

Instructions

To make Kulcha:

Mix 2 cups all-purpose flour, 1 tablespoon instant yeast, ½ tbs Salt , 2 tablespoon Oil , 1 tablespoon Sugar and 2 tablespoon yoghurt in a bowl. I have added the ½ cup Coriander leaves here.
Knead the mixture to form a soft dough using¼ cup water. I recommend adding 1 tablespoon of water at a time.
Apply the 2 tablespoon 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.

Once the dough rises and you are ready to make the Kulcha

Knead the dough for a few minutes.
Make equal-sized balls. (The number will depend on the size of the ball; I get about 7 with this quantity of dough.)
Use some dry flour and roll the balls in an oval or round rotis.
If you did not add the coriander leaves while mixing the dough, apply some water to the Kulcha, spread them on top of the dough, and roll out lightly.
Use a clean cloth and apply some water on the top of the Kulcha.

To cook the Kulchas 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.

To cook on the skillet on the stovetop

Heat tawa or skillet. Transfer the Kulcha with the watered side down and cook on medium flame until the Kulcha has brown spots on it.
Turn and cook on the other side again until it gets brown spots.
Brush with 2 tablespoon Butter and serve hot with Chole.

To make Chole:

Soak the dried 1 cup white peas overnight or at least for 4 hours in warm water.
Transfer to a pressure cooker, add 3 cups 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 1 onion,2 Tomatoes,2 Green chillies,1 tablespoon Ginger,2 tablespoon Coriander leaves,1 teaspoon cumin powder,1 teaspoon Chaat masala, 1 teaspoon garam masala, 1 teaspoon Salt ,1 teaspoon Red Chilli powder,1 teaspoon pink salt1 teaspoon Lemon juice, and serve immediately with paratha or kulcha.

Notes

One serving of Chole Kulcha I have 2 Kulcha and 1 bowl of chole.

Nutrition