Chhole Kulche

Chhole Kulche is a popular North Indian dish that consists of spicy chickpea curry (chhole) served with soft and fluffy Indian bread called kulcha. It is a flavorful and satisfying meal that is often enjoyed as a breakfast or lunch option.

The chickpea curry, known as Chhole, is made by cooking boiled chickpeas in a tangy and spicy tomato-based gravy. It is seasoned with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala, among others. The curry is typically cooked slowly to allow the flavors to meld together and develop a rich and robust taste.

The kulchas are made from all-purpose flour dough that is leavened with yeast or baking powder. The dough is rolled into flat discs and cooked on a hot tawa (griddle) until it puffs up and develops a slight char on the surface. The kulchas are brushed with ghee (clarified butter) to enhance their flavor and make them soft and moist.

Chhole Kulche is often served with various accompaniments such as pickles, onions, and a tangy green chutney made from coriander and mint. It is a popular street food in North India and can also be found in restaurants and food stalls across the country.

The combination of the spicy and tangy chickpea curry with the soft and fluffy kulchas creates a delightful contrast of flavors and textures. It is a satisfying and filling meal that is enjoyed by people of all ages.

Here is a recipe for making Chhole Kulche:

Ingredients:

• For Chhole (Chickpea Curry):
• 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
• 2 medium onions, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 teaspoons Chhole masala (spice blend)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, for garnish
• Lemon wedges, for serving

For Kulchas:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup plain yogurt
• 2 tablespoons oil
• Salt to taste
• Butter or ghee, for brushing

Instructions:

1. If using dried chickpeas, soak them overnight in water. Rinse and cook them until tender. If using canned chickpeas, rinse and drain them.
2. In a large pan, heat oil and add chopped onions. Saute until they turn golden brown.
3. Add ginger-garlic paste and green chilies. Cook for a minute.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add the Chhole masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes to blend the flavors.
6. Add the cooked or canned chickpeas to the pan. Mix well and cook for about 10-15 minutes, allowing the flavors to meld together. Add water if needed to adjust the consistency of the curry.
7. Meanwhile, prepare the kulchas. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, yogurt, oil, and salt. Mix well to form a soft dough. Let it rest for 15-20 minutes.
8. Divide the dough into small balls and roll each ball into a flat disc of about 4-5 inches in diameter.
9. Heat a tawa or griddle and cook the kulchas on both sides until they puff up and develop a slight char.
10. Brush the cooked kulchas with butter or ghee for added flavor and softness.
11. Serve the Chhole hot, garnished with fresh coriander leaves, with the warm kulchas. Serve with lemon wedges and additional accompaniments like pickles and onions, if desired.

Enjoy your homemade Chhole Kulche!