Ingredients
For Chhole (Spicy Chickpea Curry):
2 cups dried chickpeas (or 2 cans of chickpeas)
2 onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, slit
1-inch piece of ginger, grated
4-5 cloves of garlic, minced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons cooking oil
Fresh coriander leaves for garnish
For Kulche (Soft Bread):
2 cups all-purpose flour
1/2 cup yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons oil
Water, as needed
Butter or ghee for brushing
Instructions
For Chhole:
If using dried chickpeas, soak them overnight or for at least 6-8 hours. If using canned chickpeas, rinse and drain them.
Pressure cook the soaked chickpeas with enough water and 1/2 teaspoon of salt until they are soft and can be easily mashed between your fingers. If using canned chickpeas, skip this step and just rinse them.
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger and garlic and sauté for a couple of minutes until the raw smell disappears.
Add chopped tomatoes, green chilies, and all the dry spices – coriander powder, turmeric, red chili powder, and garam masala. Cook until the tomatoes turn soft and the oil starts to separate.
Add the cooked chickpeas and mix well. Add a little water if needed to adjust the consistency.
Simmer the chhole for about 10-15 minutes, allowing the flavors to meld together. Adjust salt and spices as needed.
Garnish with fresh coriander leaves.
For Kulche:
In a large mixing bowl, combine all-purpose flour, salt, sugar, baking powder, and baking soda.
Add yogurt and oil. Mix well.
Gradually add water to form a smooth, soft dough. Knead the dough for 5-7 minutes until it becomes elastic.
Cover the dough with a damp cloth and let it rest for 2-3 hours.
Preheat your oven to 450°F (230°C) or use a tandoor or stovetop griddle.
Divide the dough into equal portions and roll them into balls. Roll out each ball into an oval or round shape.
Place the rolled kulche on the hot griddle or in the oven and cook until they puff up and become golden brown.
Brush with butter or ghee while they are still hot.
Serve your Chhole and Kulche together, garnished with some fresh coriander leaves. You can also serve them with a side of sliced onions, lemon wedges, and green chutney. Enjoy your delicious Chhole Kulche!
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